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4.5 from 6 votes

No Bake Chocolate Coconut Almond Bars (Vegan, Dairy Free, Gluten Free, Peanut Free)

Course Dessert
Servings 16


Bottom Layer

  • 10-12 Medjool Dates, pitted
  • 1/2 cup unsweetened almond butter
  • 1 cup unsalted almonds
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/3 cup unsweetened coconut flakes

Chocolate and Almond Topping

  • 3/4 cup + 1 tbsp vegan chocolate chips
  • 1/4 cup unsweetened almond butter
  • 1/4 cup chopped almonds


For Bottom Layer

  1. Line an 8-square baking pan with parchment paper. Set aside.

  2. Add almonds to food processor and blend until almonds are chopped.  Scoop out a 1/4 cup and set aside for the topping.

  3. Add dates, almond butter, vanilla, coconut flakes and salt to the food processor. Blend until you get a dough mixture, scarping sides as needed.

  4.  Once you get a dough like mixture pour into the prepared baking pan. Press down and smooth until it is even in the pan.

Chocolate and Almond Topping

  1. Using the double broiler method add almond butter and chocolate chips. Stir until completely melted. Pour chocolate over coconut almond mixture.  Smooth out chocolate using a spatula.

  2. Sprinkle 1/4 cup of almonds on top of the chocolate.  Freeze for 20 minutes. 

Recipe Notes

Inspired by beaming baker