Crunchy and Nutty Chocolate Almond Butter Bars

Prep Time 15 minutes + 1 hour sit
Cook Time 0 minutes
Servings 10-12 bars

These no-bake almond butter bars are the ultimate decadent treat. They're a mix of nuts, dates, nut butters and puffed rice, all covered in rich 70% dark chocolate. These bars can be kept in the freezer, sliced and wrapped in parchment paper, and taken out when you need a treat - they only take a few minutes to defrost. The mixture can also be rolled into energy balls and dipped in chocolate. Prana's delicious and creamy European almond butter has a one-of-a-kind flavour that's completely different from any other store-bought type. Try it on sliced bread, or, if you're a real almond butter nut, by the spoonful! In this recipe, the almond butter can be replaced by peanut butter or by Prana's luscious hazelnut butter. Recipe inspired by the blog 'Green Kitchen Story'.

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How It's Made

Ingredients

  • 1 1/2 cups of pitted Medjool dates (about 10-12)
  • 2/3 cup of almond butter
  • 1/4 cup of maple syrup
  • 2 tablespoons of melted coconut oil
  • 1/2 teaspoon of ground vanilla
  • 1/2 cup of chopped European Almonds
  • 1/2 cup of European pumpkin seeds
  • 1/2 cup of shredded coconut
  • 1 1/2 cup of puffed rice or quinoa
  • 2 cups of dark chocolate chunks 70%
  • A pinch of sea salt
  • 2 tablespoons of hemp seeds, for garnish

 

The bars will keep several months in the freezer, and about two weeks in the refrigerator.

Directions

  1. In a food processor, blend the dates, almond butter, maple syrup, coconut oil and vanilla. Remove from food processor and form a dough ball.
  2. Place the dough in a large bowl and add the chopped almonds, pumpkin seeds, coconut, puffed rice and sea salt. Mix by hand.
  3. Pour the mixture into a 8 x 10 inch mold lined with parchment paper. Press the dough into the bottom of the mold to obtain a thickness of about 2 cm.
  4. Place the mold in your refrigerator or freezer while you melt the chocolate.
  5. Melt the chocolate chips in a double boiler, then pour it evenly on top of the bars. Sprinkle hemp seeds. Put back in the refrigerator to freeze the chocolate.
  6. Once frozen, cut into bars.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

PERFECT Written By: Alice
Ich made them today. And I would give 10 stars if I could. They are soooo delicous! Thanks alot for that recepi.
All the best from Germany,
Alice
Really Simple Written By: MB
I made these bars with 1 1/2 cups of Quinoa since I did not the puffed rice.
When I make them again I will do 1/4 to 1/2 a cup since the raw quinoa is a bit too hard... or I will get the puffed rice...
It's packed with energy!!! Really great!