These almond butter layer bars are one my go to easy peasy recipes to whip up in a hurry. No blender required, a pretty simple ingredient list and they taste beeeeeautiful to boot! I love them straight from the fridge but you can allow them to soften up a little at room temperature for a softer fudgy consistency.
I used to make these kind of treats all the time, pretty much twice a week. I got a little side tracked by pancakes and waffles, but I’m now back on my no bake/sometimes actually raw treat creation buzz. I find it so much easier and less stressful than baking. You stick something in the oven and have to hope for the best. With these once you follow a recipe and let it set, fridges and freezers aren’t quite as temperamental ovens can be!
There is definitely way less room for error, and this I like. I hate having to waste food, or just repeatedly make the same recipe over and over…unless it’s to please a crowd. You could of course make these ones with any nut butter of choice, peanut (I know it’s technically not a nut), cashew, or a seed butter like tahini or sunflower, depending on your preference or needs. I used some of my 1kg tub of Meridian Foods almond butter because buying a small jar is just pointless, especially if you’re planning on doing anything beyond eating it from the jar.
Some beautiful activated almonds from Linwoods on top, glazed in some maple syrup, at a delightful final crispy crunch!
Don’t be put off by the somewhat lengthy ingredient list…there is nothing out of the ordinary in the mix.
Go on give these a whirl…and be sure to tag me @peachypalate so I can see your recreations!
Crispy Almond Butter Layer BarsPrint Recipe
- For the Base
- 100g almond flour/ground almonds
- 40g oat flour
- 10g milled flaxseed
- 45ml maple syrup
- 3 tbsp coconut oil, melted
- ¼ tsp Pink Himalayan Rock Salt
- For the Almond Butter Layer
- 120g smooth almond butter
- 60g coconut oil, melted
- 60ml maple syrup
- 30g crispy rice cereal
- 1 tsp vanilla extract
- For Topping
- 40 whole activated almonds
- 1 tbsp (15ml) maple syrup
- ½ tsp Pink Himalayan Rock Salt
- 80g dark chocolate, roughly chopped
Preheat oven to 160 C (320F).
Mix together almonds and maple syrup. Place on a baking tray lined with baking paper. Bake in the oven for 10 minutes. Remove and sprinkle with salt. Set to one side to cool.
Line a 9 inch loaf tin with baking paper.
Mix together all base ingredients. Press into prepared tin and spread evenly.
Mix together all almond butter layer ingredients except for the rice cereal, using a whisk. Once smooth fold in cereal.
Pour over the base and place into the fridge to set overnight or for at least four hours.
Melt dark chocolate in the microwave using 30 second increments, stirring between each one.
Slice bars into 8. Spoon and spread about 1.5 tsp of melted chocolate on top of each. Place 5 of the almonds in a line down each before the chocolate sets.
Done and done! These will keep in the fridge for up to one week or freeze for up to one month!