No Bake Chocolate Almond Butter Squares
Prep time
Total time
Ready for some yum that will also fill your tum? These squares aren’t only super tasty—they are also filled with superfood goodness! Packed with walnuts, pumpkin seeds, coconut, and oats, you’ll be getting a dose of fibre and good fats, all while satisfying your sweet tooth and satiating your hunger. These sweet vegan squares can be stored in the fridge to be enjoyed within a week—or in the freezer for an anytime treat.
Recipe type: Dessert
Cuisine: American
Serves: 36 squares
  • 1 cup almond butter (can sub sunflower seed butter for nut-ree)
  • ½ cup maple syrup
  • ½ cup coconut oil
  • 1½ cups dairy-free chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup raw walnuts, chopped (sub sunflower seeds or more pumpkin seeds for nut-free)
  • 1 cup raw pumpkin seeds
  • 1 cup quick oats
  1. Place a piece of parchment paper in an 8x8-inch baking dish.
  2. Put the almond butter, maple syrup, and coconut oil in a saucepan over medium heat. Stir constantly, careful not to burn.
  3. Remove from the heat and add the chocolate chips and vanilla. Stir until thoroughly combined and chocolate chips have melted.
  4. Next, stir in the coconut, walnuts, pumpkin seeds, and oats until thoroughly combined.
  5. Transfer the mixture to your prepared baking dish and even out. Refrigerate or freeze until the mixture is firm.
  6. Remove the chilled mixture from baking dish by lifting the parchment paper. Place on cutting board and cut into squares.
Tip: Mix it up! Try swapping in other nuts and seeds to customize your squares.
Recipe by Go Dairy Free at