These creamy almond butter bars have a wholesome crumble crust and chocolate ganache top layer. With less than ten ingredients this vegan no-bake dessert can be prepped in less than 30 minutes! Gluten-free, egg-free and dairy free, this dessert is perfect everyone.
Not only are these vegan bars super creamy but I added a touch of sea salt on top. The crumbly crust with the cream filling and rich chocolate ganache is the perfect mix of texture and flavor.
The fact that these are no-bake adds to their goodness!
Put everything in the food processor to make the crust
Process until it’s a fine crumble that can hold shape when pinched between your fingers
Pack crust down in a pan. I used 8×8. Chill in fridge.
Blend everything needed for the filling until smooth.
Pour filling on crust and place back in the fridge.
Mix chocolate chips with canned coconut milk.
Microwave chocolate and canned chocolate until melted. Stop and stir every 20 seconds and do not overheat.
Pour chocolate ganache on top of filling carefully since the filling isn’t firm yet.
You can chill the bars for several hours before adding the chocolate ganache if you’re worried you won’t be careful enough to gently pour the topping over the filling before it’s set.
I used a spoon to pour the ganache over the filling.
These bars are held together by the canned coconut milk and coconut oil. It’s the coconut cream that’s doing all the work, and the coconut oil is there to ensure it holds its shape. Coconut is liquid when warm and solid when cold, so these bars need to be chilled before cutting.
For the ganache use chocolate chips, you’d enjoy eating on their own. You can use your favorite chocolate bar. The ganache is super rich so use chocolate you love!
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