Almond Butter Bars [Vegan & Raw]
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Prep Time: 20 Minutes
Cook Time: 1 Hour
Servings: 16 bars
Prep Time
20 Minutes
Cooking Time
1 Hour
bars 16
If you're an almond butter fan - you're going to love these! The ingredients featured here can be bought at health food stores or online. This is an expensive recipe to make given the quantities, so feel free to divide the recipe (my initial tester recipe was 1/8 of this - I made one bar and it worked out fine). I am showing half (8 bars here) and to do this, you can use baking paper to line half of the brownie tin and fold up the edge of the paper in the center of the tin to create a barrier (effectively halving the tin). You can swap in-and-out the dried apricot for whatever else you like, apricots and almonds are a classic pairing so they are simply an example here. These bars are best kept in the fridge, but by all means you can leave them out (as cocoa butter solidifies at a normal room temperature) - they will just be a little soft.


  • Almond Butter Base
  • 1 cup almond butter
  • 1/3 cup maple syrup
  • 1/4 cup coconut flour
  • 2 tbs raw cacao butter (melted, over low heat)
  • Crispy Almond-Apricot Mixture
  • 1 cup raw-dried apricots (finely chopped)
  • 3/4 cup flaked almonds
  • 1/3 cup coconut palm sugar
  • 1 1/4 cups raw cacao butter (melted, over low heat)
  • 1 pinch himalayan salt
  • Almond-Butter Topping
  • 1 cup raw cacao butter (melted, over low heat)
  • 3/4 cup almond butter
  • 1/4 cup rice malt syrup (or maple syrup)
  • 1/2 tsp vanilla extract
  • 1 tiny pinch himalayan salt
  • Decoration
  • 1/4 cup flaked almonds, extra (for topping, optional)
  1. Line a 18cm x 27cm brownie/slice tin with baking paper.
  2. Mix all Almond Butter Base ingredients together in a bowl and evenly press mixture into brownie tin. Refrigerate until firm (20 minutes)
  3. Mix the Crispy Almond-Apricot Mixture ingredients together and press evenly over the top of the base. Refrigerate until cacao butter has re-solidified.
  4. Using a sharp knife cut candy bars into slices and set aside. Dip (or drizzle) each candy bar with the Almond-Butter Topping (see below). return to the fridge to set (you will have leftover
  5. Dip each bar twice more until bars have 3 coats. On the last coat, top with extra flaked almonds on the top of each bar.
Almond-Butter Topping
  1. Mix all Almond-Butter Topping ingredients together. Blitz mixture in a food processer to smooth out further (optional)
  2. Sieve mixture to remove crumb size almond pieces (you do not have to do this step - but the topping will not be as hard). Place mixture in the fridge for a few minutes to cool completely (but don't allow to go hard - if this happens, re-melt the mixture).

Keep these bars in the fridge until ready to eat.

You can half this recipe if you wish and make the candy bars in any tins you like (cupcake tins, chocolate moulds etc)

With the Almond-Butter Topping, keep an eye on it in the fridge checking every 2 minutes or so until thickening slightly (you dont want it thick). The cocoa butter will go from thin to hard in a matter of minutes if the mixture is cold when you put it in the fridge. If this happens just microwave for about 10seconds then stir mixture through with a spoon until thinner again.

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