These chocolate-covered, chewy almond butter bars are simple to make and full of flavor. They’re a quick no-bake dessert when you want something rich and satisfying without a lot of fuss. If you enjoy candy bars like Mars Bars, these homemade versions offer a familiar, nutty center wrapped in a smooth chocolate coating.
The recipe relies on a few high-quality ingredients, so the end result depends largely on what you choose. Use a smooth, natural almond butter for the best buttery flavor, and pick a good melting chocolate or make your own chocolate coating. Small touches like cacao butter in the chocolate and a sprinkling of finely chopped nuts or edible flowers elevate the finished bars. Below you’ll find clear instructions, ingredient details, and helpful tips for variations and storage.
P.S. I’m definitely a fan of homemade chocolate bars—there’s something so rewarding about making them from scratch.
Chocolate Almond Bars
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These bars are chewy, slightly nutty and coated in a glossy chocolate shell. They’re naturally vegan and suitable as a gluten-free, grain-free dessert when you use appropriate chocolate and almond butter. The method is straightforward: make the almond filling, chill it until firm, slice into bars, and dunk each piece in melted chocolate. A chilled tray speeds up the setting process so the bars keep a clean shape.
Use high-quality ingredients for the best texture and flavor. Smooth natural almond butter gives a classic buttery center; coconut flour keeps the filling firm and sliceable. If you enjoy decorative toppings, add chopped nuts, cacao nibs, or dried edible flowers for color and texture. If you prefer a simpler bar, omit the toppings and enjoy a clean, classic chocolate coating.
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 6 bars
- Category: Chocolate
- Method: No-Bake
- Cuisine: Vegan, Dessert
- Diet: Vegan
Ingredients
Almond Filling
- 8 tbsp coconut flour
- 6 tbsp natural almond butter (smooth)
- 4 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1⁄8 teaspoon salt
Chocolate Coating
- 1 1⁄2 cups melting dark chocolate chips or chunks
- optional: 1 tablespoon cacao butter shavings or wafers (helps thin and enrich the chocolate)
- optional toppings: mixed edible dried flowers, cacao nibs or finely chopped nuts
Instructions
- Combine all almond filling ingredients in a food processor and blend until the mixture comes together into a smooth, dough-like consistency. Line a 6×6″ glass container (or similar size) with parchment paper and press the filling into an even, firm layer. For a very smooth top, place another sheet of parchment over the filling and press with a flat-bottomed object. Freeze for at least 1 hour until firm. Also place a small metal tray or cookie sheet in the freezer so it will be cold when the bars are coated.
- When the filling is thoroughly chilled, melt the dark melting chocolate in a double boiler or a heatproof bowl set over gently simmering water. If using, stir in cacao butter to thin the chocolate and enhance the flavor. Keep the melted chocolate warm but not too hot.
- Remove the chilled filling from its container and transfer it to a cutting board. Cut the slab into six equal bars. Trim edges if you prefer neat rectangles, or leave them rustic for a homemade look.
- Line the chilled metal tray with parchment. Using a fork, skewer a bar and dip it into the melted chocolate to coat completely. Tap the fork against the side of the bowl to remove excess chocolate, then set the coated bar on the prepared tray. Work quickly so the chocolate does not begin to set before you add any toppings. Sprinkle optional toppings while the chocolate is still wet.
- Once all bars are coated, chill them in the refrigerator for about 20 minutes, or until the chocolate is firm. Store finished bars in the fridge and enjoy within a week for best texture.
Notes
The cacao butter is optional but useful: it thins the melted chocolate for an easier coating and enhances the chocolate’s mouthfeel. If you prefer a coconut-free version, choose a different binder in the filling and experiment with other flours, keeping in mind texture will change.
Variations: swap almonds for another nut butter if you like, or add a pinch of sea salt on top for a salted chocolate variation. For a nut-free option, replace almond butter with a seed butter and adjust the coconut flour amount to reach a firm consistency.
Storage: Keep the bars refrigerated in an airtight container. They hold up well for several days; if you prefer firmer chocolate, keep them chilled until serving. To serve at room temperature, remove from the fridge 10–15 minutes before eating so the center softens slightly.