Almond Butter-Chocolate Chip Crunch Bars

Crispy Almond Butter Bars @ #vegan #healthy

Lately I’ve been obsessed with creating as many desserts as I possibly can out of my favorite trio of ingredients- almond butter, coconut oil, and maple syrup.

I’ve been a machine. Just turning out new dessert recipes left and right.

Crispy Almond Butter Bars @ #vegan #healthy

It all started with my Raw Chocolate Cookie Dough Freezer Fudge. WOW! Was that good! I knew there had to be other ways I could use this magical trifecta.

Almond butter, coconut oil, and maple syrup just have this perfect harmony when combined together. And who is going to argue with a healthy way to replace those those highly refined sweet treats that we all love so much?

I’m not!

And since I’ve also been addicted to crispy rice cereal lately (can’t get enough of it!), I wanted to use it to create a fun, sweet recipe with my favorite trio.

Crispy Almond Butter Bars @ #vegan #healthy

These bars scream “Cookie Dough!” Like the quintessential chocolate chip cookie dough-vanilla flavor.

VANILLA. And CRUNCH. Those are the players here. Totally delightful.

And since these bars require no baking, they are perfect for the warm summer weather that is ahead (it’s out there somewhere right??)

Crispy Almond Butter Bars @ #vegan #healthy

Smart Substitutions:

  • You can substitute any nut butter for the almond butter.
  • If you don’t like the flavor of coconut oil, use refined coconut oil (it is flavorless).
  • Maple syrup can be swapped for agave nectar. Brown rice syrup can also be used, but it will make these bars chewier and less ‘melty‘.

Almond Butter-Chocolate Chip Crunch Bars
Serves: 8
  • ¼ cup almond butter
  • ½ cup coconut oil, melted
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons mini chocolate chips
  • 1¼ cups crisp rice cereal
  1. Line a 9-inch-by-5-inch loaf pan one way with parchment paper or plastic wrap (The mixture will seep through openings so make sure it goes at least ½" up each side without any openings).
  2. In a medium bowl, whisk together almond butter, coconut oil, maple syrup, vanilla and salt until well combined. If mixture is very warm from the heated coconut oil, set aside until it cools to room temperature (so chocolate chips won't melt).
  3. Stir in chocolate chips and cereal. Pour mixture into loaf pan and set in freezer until solid, 30 minutes to 1 hour.
  4. These bars should be stored and served directly from the freezer.
If you are looking for a lower sugar option, use only 3 to 4 tablespoons liquid sweetener and add some liquid stevia to taste, if needed.
For some extra crunch add in 2 tablespoons chopped almonds!



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