Almond Butter Bars
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My almond butter bars are soft, gooey, and layered with rich almond butter and chocolate flavor. With only 5 ingredients, they’ve quickly become a family favorite, and no one believes they’re made without flour or oil.
If you crave the flavor of almond butter and want it in a dessert, let my almond butter bars be your answer. I loosely adapted this recipe from my popular peanut butter blondies, but reworked it with almond butter as the base for a deeper, nutty flavor. To keep them wholesome, I skipped the flour and granulated sugar, so the almond butter could really shine.
I tested these bars dozens of times in my own kitchen- tweaking the ratios until they had just the right balance of rich, toasty almond butter and pockets of melty chocolate in every bite. Even my family (who are die-hard peanut butter fans) agrees these bars are just as satisfying, if not better!
Table of Contents
Why I love this recipe
- Healthier dessert. These bars are naturally gluten-free, oil-free, and easily made vegan with one simple swap.
- No special kitchen gear. Just one bowl and a baking dish are all you need.
- 5 ingredients. Nothing complicated here. Just basic kitchen staples that you probably already have on hand.
- Baked for 20 minutes. From prep to plate, these bars take no time at all. Seriously, there is a reason why my family requests this almost weekly.
Key Ingredients
Find the printable recipe with measurements below.
- Almond butter. Smooth and creamy almond butter, with no added sugar. If you have a pack of almonds at home, you can easily make your own with my almond butter recipe.
- Maple syrup OR honey. Gives the bars sweetness, along with an extra gooey texture.
- Eggs OR flax eggs. I prefer using eggs, but I’ve also successfully tested these with flax eggs. To make two flax eggs, combine two tablespoons of ground flaxseed with six tablespoons of water. Let it sit for about 10 minutes until a gel forms.
- Baking soda. Provides the bars with stability and a slight rise.
- Chocolate. I used a chopped-up bar of dark chocolate, so there are pools of half-melted chocolate throughout.
Tested recipe variations
- Swap the nut butter. While I prefer these bars as is, you can use other types of nut butter, like cashew butter or pecan butter, depending on what you have on hand.
- Make them nut-free. When I need a bar recipe for a friend with nut allergies, I’ll swap the almond butter for sunflower seed butter or tahini. Let me tell you, they still taste delicious!
- Add a chocolate layer. When I really want to take these bars over the top, I’ll microwave chocolate chips with heavy cream and drizzle the mixture over them after they’ve cooled.
- Enhance the bars’ flavor. Add a dash of cinnamon, a teaspoon of vanilla extract, or a sprinkle of sea salt for a salty-sweet flavor combo.
How to make almond butter bars
Step 1- Prep. In a mixing bowl, add the ingredients except for the chocolate.
Step 2- Make batter. Whisk until combined. Fold in the chopped chocolate.
Step 3- Bake. Transfer the mixture to the lined pan and bake until a toothpick inserted comes out mostly clean.
Step 4- Cool and slice. Remove the bars from the oven and let them cool completely before slicing.
★★★★★ REVIEW
“Hi! These are terrific! The batter was very thick, and I was unsure how it would be, but I am totally pleased. I have gluten-free and sugar-free people, and these hit both marks. I even used sugar-free chocolate chips, and they are fantastic! Thanks!” – Joan
Pro recipe tips
- Know when they’re done baking. Since we want them to remain fudgy and gooey in the center, they should be pulled from the oven as soon as the edges turn golden brown and a toothpick inserted comes out just barely clean. Remember, the bars will continue to firm up as they cool down.
- Use a warm, sharp knife to slice the bars. Dip the knife in warm water, then carefully dry it and slice the bars. It’ll make less of a mess and help guarantee clean, even cuts.
Storage instructions
To store: These bars can be stored in the refrigerator, covered. The bars will keep well for at least 4 weeks.
To freeze: Place leftover bars in a shallow container and store them in the freezer for up to 6 months.
More almond butter desserts
Almond Butter Bars
Video
Ingredients
- 2 cups almond butter
- 2 large eggs or 2 flax eggs
- 2/3 cup maple syrup or honey
- 1 teaspoon baking soda
- 1 cup chocolate chopped
Instructions
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine the almond butter, eggs, maple syrup, and baking soda, and whisk until well incorporated. Fold through the chopped chocolate.
- Transfer the batter into the lined pan and bake for 20 minutes, or until the top is tender and the middle is gooey. Use a toothpick to double-check.
- Remove the bars from the oven and let them cool completely, before slicing.
Notes
- Almond butter sub: Any nut or seed butter works. I tested this with cashew butter, tahini, and sunflower seed butter.
- Flax eggs: Combine 2 tablespoons of ground flax with 6 tablespoons of water and let sit until a gel forms.
- Leftovers: Keep in the fridge for up to 4 weeks or the freezer for 6 months.
These are the BEST!! Anyone who has ever tried them said they are amazing!! I had saved the recipe under “chocolate chip cookie bars” but can no longer find it. THIS IS IT! Just w a different name & obviously this one makes more than the other did. I’m so thankful I found this recipe.
These are definitely worth a try! used a tablespoon of flax seed, in addition to the eggs, they actually came out more like a almond butter bread. Hard to believe there’s absolutely no flour in them. A hit with a family, will definitely add this to our repertoire of frequently made recipes.
I really need to buy almomd flour. I never bought it. I was used peanut butter…
Exquisite! Due to some dietary issues I can’t do almond, peanut or sunflower butter, but Abby’s Date Pecan works great for this! Also per diet I subbed Lakanto Maple Flavored Syrup and oh my goodness- this is so tasty!!!!! My husband usually doesn’t like my low lectin/lectin free treats, and he thinks this is delicious. 🍪 Thanks!
Hi! These are terrific! The batter was very thick and I was not sure how they would be, but I am totally pleased. I have a gluten-free and sugar free people and these hit both marks. I even used sugar free chocolate chips and they are fantastic! Thanks!
can sugar free maple syrup be used? they sound yummy.
I haven’t tried, you can experiment and see 🙂
Just made them- These are amazing!