No Bake Chocolate Almond Butter Squares Recipe (DF/GF/Vegan)

These no bake chocolate almond butter squares are one of my favorite types of desserts. They’re healthy enough to enjoy midday as a snack, they use everyday dairy-free ingredients, and yet, they’re dense with both nutrition and flavor. The recipe is a sample from the dairy-free, gluten-free cookbook Some Good Sweet Treats by Jessica Mitton.

No Bake Chocolate Almond Butter Squares for Some Good Sweet Treats

Jessica is a Culinary Nutrition Expert, an award-winning Certified Holistic Nutritional Consultant, and a self-proclaimed cookie monster. “I love a cookie but I don’t sacrifice health or taste!” Which is why she created this good-for-you cookbook filled with sweet satisfaction. Some Good Sweet Treats is heavy on gluten-free oats and dairy-free fats, but light on refined ingredients. It’s filled with muffins, cakes, cookies, and decadent bites, like these no bake chocolate almond butter squares.

These special sweets are rich with almond butter, coconut oil, and dairy-free chocolate, and gently sweetened with warm maple syrup. They’re dense, delicious, and fulfilling! They also freeze well, so you can make a batch, cut, and chill for whenever you deserve a square.

Special Diet Notes: No Bake Chocolate Almond Butter Squares

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, optionally soy-free (use chocolate without soy lecithin), vegan, plant-based, and vegetarian.

No Bake Chocolate Almond Butter Squares

Prep time

15 mins

Total time

15 mins

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.

Author: Jessica Mitton

Recipe type: Dessert

Cuisine: American

Serves: 36 squares

Ingredients

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

Instructions

Place a piece of parchment paper in an 8x8-inch baking dish.
Put the almond butter, maple syrup, and coconut oil in a saucepan over medium heat. Stir constantly, careful not to burn.
Remove from the heat and add the chocolate chips and vanilla. Stir until thoroughly combined and chocolate chips have melted.
Next, stir in the coconut, walnuts, pumpkin seeds, and oats until thoroughly combined.
Transfer the mixture to your prepared baking dish and even out. Refrigerate or freeze until the mixture is firm.
Remove the chilled mixture from baking dish by lifting the parchment paper. Place on cutting board and cut into squares.

Notes

Tip: Mix it up! Try swapping in other nuts and seeds to customize your squares.