No-Bake Almond Joy Bars – Paleo Grubs

Paleo Almond Bars

How to Make No-Bake Almond Joy Bars

Make the crust: Combine the almond flour, honey, coconut oil, and vanilla extract. Press the crust dough evenly onto the bottom of the lined pan.

Paleo Almond Bars

Make the filling: Combine the finely shredded unsweetened coconut, honey, coconut oil, and water for the filling and spread it over the prepared crust. Refrigerate for a minimum of one hour.

Paleo Almond Bars

Add the topping: Pour the melted chocolate over the top of the coconut filling. Sprinkle with chopped almonds and salt flakes. Refrigerate until set.

Paleo Almond Bars

Storing and Freezing Instructions:

To Store: Refrigerate your bars in an airtight container to keep them fresh. They will last for up to two weeks stored this way. Make sure to add wax paper or parchment paper between the bar layers to keep them from sticking together and messing up the toppings of the bottom bars.

To Freeze: Salted almond bars can also be frozen to keep them fresh for up to three months. Make sure to separate each layer with wax or parchment paper to keep the almond bars from sticking together, and keep them in a freezer-safe, airtight container for the best results. You can eat them directly from frozen.

Paleo Almond Bars

Paleo Almond Bars

(You may also like: Homemade Coconut Candy Bar)

More Good No-Bake Almond Joy Dessert Recipes

No-Bake Almond Joy Cookies

The flavors of Almond Joy bars are recreated in these easy and delicious cookies. Cookies that require no baking and minimal effort such as these are great for a go-to snack, ready in no time at all. The ingredients are blended together, shaped into cookies, and then chilled in the freezer before serving. The dough will stick together better once the cookies are chilled.

No Bake Almond Joy Cookies Recipe

Ingredients

1/2 cup almonds
1/2 cup unsweetened coconut flakes
3 tbsp almond butter
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp salt
1-2 tbsp water
1/2 cup mini chocolate chips

Instructions

1. Combine the almonds and coconut flakes in a food processor and pulse to finely crumble. Add in the almond butter, maple syrup, vanilla, and salt. Blend to combine. Drizzle in the water a little at a time until the mixture starts to clump together. Transfer into a small bowl and fold in the chocolate chips with a spatula.

2. Using your hands, roll pieces of the dough into small balls, about 1 inch around, and space out on parchment paper. After all of the balls are formed, press down on each ball to form a flat cookie. Place in the freezer for at least 1 hour before serving. Store in an airtight container in the freezer for up to one week.

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