Almond butter chocolate chunk cookie bars layered with a chocolate date topping. A fun vegan, gluten-free, grain-free, and refined-sugar-free dessert!
How’s 2021 treating you so far, everyone?
It’s been really busy here.
Between creating blog content, working on a cookbook deal, and the day to day life stuff, I feel like the best visual representation of myself is somewhere between the exhausted and skeleton emoji.
But I really can’t complain because all of this; all of this awesome expansive busy-ness are dreams of my own creation.
I wrote “I published a cookbook” in my manifestation journal over and over and over.
Every single day in 2020 until in fall it finally came to fruition and I forwarded the acceptance email to M with big capital letters that read, “THIS IS SO EXCITING.”
I’m trying to access and harness that initial wonder and excitement in this busy season of overwhelm.
I don’t think you’ll have *any* trouble harnessing wonder and excitement when it comes to my latest recipe today.
It may be crunch time for me, but it’s munch time for you.
These Almond Butter Chocolate Chunk Cookie Bars are entirely n0-bake with TWO layers of vegan and gluten-free deliciousness.
Let’s make cookie bars!
Here’s what you need for the Chocolate Chunk Cookie Layer:
- creamy almond butter
- melted coconut oil
- pure maple syrup
- Himalayan sea salt
- almond flour
- Hu Kitchen Gems
That’s it!
These Almond Butter Chocolate Chunk Cookie Bars are so easy to make and they’re completely no-bake!
I recommend using an 8×8-inch baking pan for the best shaped bars.
Line your pan with parchment paper so you don’t have to do any clean up afterwards.
In a large bowl, stir together the almond butter, melted coconut oil, maple syrup, and pinch of salt until it’s well-combined.
Be sure to use a creamy almond butter for this recipe to ensure the best results.
Add in the almond flour and stir until everything is well-combined.
The mixture should be thick and sticky.
If your dough is too crumbly, add a bit more almond butter, melted coconut oil, or maple syrup so that everything sticks together nicely.
Next, fold in the Hu Kitchen Gems and press them into the pan.
I’m obsessed with these 70% dark chocolate baking and snacking chunks!
They’re totally paleo, vegan, and certified gluten-free.
And now they’re in a beautiful new Hu packaging!
The packaging may vary, depending on the roll-out to your location, but rest assured that the contents inside are equally delicious.
Place the pan in the freezer to chill while making the next Chocolate Date layer.
Here’s what you need to make the Chocolate Date Layer:
- walnuts
- raw cacao powder
- Himalayan sea salt
- Medjool dates
- unsweetened almond milk
That’s it!
The chocolate-date layer is easy to whip up in a small blender or food processor.
Gently pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped.
Next, add in the dates and pulse to combine.
Make sure your dates are super gooey and moist for this recipe!
If your dates are dried out, no worries.
Try soaking them in hot water for 5-10 minutes before draining and incorporating into the recipe.
Blend everything until it’s smooth.
I recommend adding 1-2 Tablespoons of almond milk if the mixture gets stuck!
Remove the pan from the freezer and spread the chocolate date mixture onto the cookie layer with a spatula or the back of a spoon.
Then transfer pan back to the freezer to set for about half an hour.
After the thirty minutes are up, remove the pan from the freezer and serve.
Carefully lift the parchment paper out of the pan and slice into 12-16 bars.
Store any remaining bars in the fridge or freeze for long term storage.
Enjoy these Almond Butter Chocolate Chunk Cookie Bars for a next level cookie in a bar situation.
Somewhere between a cookie, brownie, and a bar, they’re in a league all their own.
They’re moist, decadent, chocolate-y, and nut-buttery.
These cookie bars are rich and delish, friends, so slice accordingly!
Almond Butter Chocolate Chunk Cookie Bars will keep in the freezer, so make a pan and stash them for whenever you’re craving a square of something sweet.
Allow frozen bars to thaw for about 15 minutes at room temperature before serving!
Enjoy!
If you make these Almond Butter Chocolate Chunk Cookie Bars let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more layered bars, check out my Cashew Butter Buckeye Brownies and Mint Dark Chocolate Coconut Layer Bars!
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XO Lauren
Almond Butter Chocolate Chunk Cookie Bars
- Total Time: 30 minutes
- Yield: 14-16 servngs
- Diet: Vegan
Description
Almond butter chocolate chunk cookie bars layered with a chocolate date topping. A fun vegan, gluten-free, grain-free, and refined-sugar-free dessert!
Ingredients
Chocolate Chunk Cookie Layer:
- ¾ cup creamy almond butter
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- Pinch of Himalayan sea salt
- 2½ cups almond flour
- 1 cup Hu Kitchen Gems
Chocolate Date Layer:
- 1½ cups walnuts
- 2 TBSP raw cacao powder
- Pinch of Himalayan sea salt
- 10–12 gooey Medjool dates
- 1–2 TBSP unsweetened almond milk
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, stir together the almond butter, coconut oil, maple syrup, and salt until well-combined. Add in the almond flour and stir to combine. The mixture should be thick and sticky. If your dough is crumbly, add more almond butter, melted coconut oil, or maple syrup so that everything sticks together.
- Fold in the chocolate chips and press into the pan. Place the pan in the freezer to chill while making the next layer.
- In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 1-2 Tablespoons of almond milk if the mixture gets stuck. Process until smooth.
- Remove the pan from the freezer and spread the chocolate date mixture onto the cookie layer. Transfer pan to the freezer for 30 minutes to set. Remove and slice into bars.
- Store remaining bars in the fridge or freeze for long term storage. Allow frozen bars to thaw for about 15 minutes at room temperature before serving!
Notes
Recipe adapted from Love & Lemons: Peanut Butter Cookie Dough Bars
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen
These are as good as your photos make them look! I thought the cookie layer tasted a little “flourly” at first but after cutting them into small (portion control!) squares and freezing them, they were delicious. As in many raw desserts, a little “aging” makes a huge difference. I got some oil seepage/separation from the walnuts in the brownie layer – so much oil that I had to soak it up with a paper towel after I’d spread it over the cookie layer. I definitely will be making these again so any tips to avoid that separation or reincorporate if it happens again? Thanks!
★★★★★
Hi Deb,
I’m so glad that you enjoyed the recipe. They’re so fun! I agree that sometimes the walnuts can release a lot of oil. Usually I do the same as you and use a towel or paper towel to soak it up. You can also try a less oily nut like almonds or cashews, but I love the flavor of the walnuts here!
Enjoy!
XOXO Lauren