No-Bake Coconut Almond Bars
Say hello to my ideal dessert choice for hot summer days when I need a little something sweet but don’t want to bother with the oven (or put in too much effort). These coconut almond bars are perfectly crispy, super quick to (not) bake, and the combination of almond butter, coconut, honey, and vanilla is just heavenly!
Several years ago one of my dearest friends, who has a strict intolerance to both gluten and dairy, brought some funky looking chilled “cookies” over to our house for dessert. As someone who never says no to a treat, I took a bite of the raggedy-looking treats and was instantly obsessed with their nutty-sweet flavor and delightful crunch. I later asked her for the recipe, and she sent me a photo from a food allergy cookbook which I successfully saved for a few months before losing the recipe in the deep recesses of my iPhone. It’s currently floating away in “the cloud”, somewhere, I’m sure.
Thankfully, I made several batches of “the chilled cookies” (I never did learn the actual recipe title) numerous times that summer and so I was able to reincarnate them into these delightful no-bake bars. All the best parts packaged just a little differently and, dare I say it, cuter. Don’t skip the flaky salt on top for salty sweet perfection!
No-Bake Coconut Almond Bars
Ingredients:
1 1/4 cup crisp rice cereal
3/4 cup unsweetened shredded coconut
3/4 cup slivered almonds
1/2 cup almond butter
1/3 cup coconut oil, melted
3 tbsp honey
1 tsp vanilla
pinch salt
1/2 cup chocolate chips (dairy free, if you need)
2 tbsp coconut oil
For Topping: flaky salt, shredded coconut, slivered almonds
Directions:
Line an 8x8 pan with parchment paper, or lightly grease with cooking spray.
In a large bowl, add the crisp rice cereal, shredded coconut, and almonds. Set aside.
In a small bowl, add the almond butter, melted coconut oil, honey, vanilla, and salt. Stir well until combined.
Pour the wet ingredients over the dry and gently mix with a rubber spatula until evenly combined.
Pour the mixture into the prepared pan and spread evenly, pressing lightly to form an even layer.
Melt together the chocolate chips and 2 tbsp coconut oil either in the microwave or on the stove.
Pour the melted chocolate over the bars, spreading evenly, and sprinkle on any desired toppings.
Allow the bars to chill in the fridge for an hour or until the chocolate is completely set. Cut into bars, and enjoy!
