Almond Butter Coconut Crunch Bars [Vegan, Gluten-Free & Low Sugar]
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Servings: 12-24 pieces
Prep Time
Cooking Time
pieces 12-24


  • 1 cup uncontaminated oats - for gluten-free
  • 3/4 cup flaked coconut
  • 3/4 cup flaked almonds
  • 1/4 cup dried apricots (finely chopped)
  • 1/4 cup puffed rice
  • 1/4 cup rice malt syrup (adjust for sweetness)
  • 1/3 cup almond butter
  • 3 tbs cacao butter (chopped)
  • 3 tbs coconut oil
  • 1 tsp vanilla extract
  • small pinch sea salt
  • cacao nibs or shredded coconut (for sprinkling)
  1. Line a small brownie tin with baking paper (extending up the sides of the tin)
  2. Mix the rolled oats, puffed grains, peanuts, macadamias and freeze-dried raspberries in a bowl
  3. In a small non-stick saucepan over a low heat, mix together the rice malt syrup, peanut butter, cacao butter, coconut oil and vanilla extract until completely dissolved and melted.
  4. Pour the melted mixture into the grain and nut mixture and stir to combine.
  5. Press this mixture into the brownie tin and refrigerate for an hour (minimum).
Raspberry Drizzle - Optional
  1. In a small saucepan thaw frozen raspberries over a medium heat, then stir until the mixture has reduced by about 1/2.
  2. At this stage, add in the rice malt syrup and cook until the mixture has reduced by 1/4 and has thickened.
  3. Turn heat down to low and add in the cacao, allowing to melt into the Raspberry Drizzle.
  4. Once melted set aside to cool slightly (whilst you cut the granola bars).
  5. Place drizzle mixture in a small, enclosed snap lock bag with a small corner cut out. Lining up the granola bars on a work surface, pipe drizzle over the bars.

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