Paleo Almond Butter Bars
These fudgy, satisfying bars prove that skipping grains and refined sugar doesn't mean skipping dessert. Creamy almond butter forms the entire base, giving each bar a dense, rich texture that holds together beautifully without a single cup of flour. Coconut sugar keeps the sweetness natural and mellow, while melted coconut oil adds just enough richness to make the batter glossy and smooth before it even hits the oven. A handful of dairy-free chocolate chips folded in — and a pinch of flaky sea salt on top — takes the whole thing from simple to genuinely crave-worthy. The hardest part is waiting the full 20 minutes for them to cool, because they firm up as they rest and slice into clean, bakery-worthy bars. With 12 bars per batch, this is an easy one to make ahead for the week or bring to a gathering where people are watching what they eat — and everyone else will want one too.
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Learn more →Ingredients
12 servings
- 1 cup creamy almond butter (no added sugar or oil)
- 2 large eggs
- ½ cup coconut sugar
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup dairy free chocolate chips (optional)
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a large mixing bowl, whisk together the almond butter, eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth and fully combined.
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