These almond bites are no-bake, healthy, and only require a few ingredients! As an alternative to granola bars that contain a ton of preservatives, they are way better than a candy bar, making them the best snack EVER. Moreover, they only take minutes to whip up, offering such an amazing convenience.
Almond butter bars pack so much flavor, and the maple syrup makes the almond flavor pop! Enter almond bites- a snack that effortlessly marries convenience and dessert-like satisfaction! With oats for lasting fullness and enriched with creamy almond butter, each bite is a delightful fusion of textures and flavors. This easy treat transforms mundane moments into indulgent escapes. Be it for a midday energy boost or a post-dinner sweet finale, almond bites are your go-to for fulfilling cravings and adding a touch of decadence to every bite!
Looking for more treats like this? Check out my no bake pumpkin cookies!
Why you'll love this almond bite recipe
The texture of the oats make these super chewy and the creamy chocolate makes these super satisfying!
No oven or actual baking required. This chocolate almond bar take minutes to whip up, and minimal clean up.
They are full of almond butter flavor with a hint of maple and the cinnamon brings out all of the flavors.
Medium mixing bowl
Blender or food processor to pulverize the oats for the almond bites.
Baking pan, I like using a loaf pan
Almond Bites Ingredients
- Natural almond butter is best, it has no added sugar.
- Real or fake maple pancake syrup works, the consistency will not make a difference once melted.
- Old fashioned oats or oat flour is a must.
- High quality dark chocolate, 60-70% is my favorite, its one of the key ingredients in the chocolate almond bar
- Cinnamon takes these bars to the next level and makes all of the others flavors pop!
See recipe card below for quantities.
- Instead of almond butter, peanut butter would be just as delicious!
- White chocolate would be a fun twist, almond white chocolate is divine.
- Cardamon would be a sophisticated touch (I'd do less)
- Using almond flour instead of oats would make them extra nutty!
This recipe has not been tested with other substitutions. These are just suggestions.
Line a 9X5 baking loaf pan with parchment paper making sure the paper goes up and over the sides of the baking pan.
Step 1: Place the almond butter, maple syrup, and vanilla in a heat safe bowl. Microwave until just melted.
Step 2: Stir until completely combined.
Step 3: Add the ground oats, salt, and cinnamon, mix until combined.
Step 4: Push evenly into a 9X5 loaf pan lined with parchment paper. Refrigerate until cold.
Step 5: Cut into 16 rectangles, dip in melted dark chocolate. Place on a cookie sheet lined wtih parchment or wax paper. Place in the refrigerator until the chocolate is hardened.
Step 6: Drizzle with chocolate and finish with flaky sea salt.
Hint: Drizzle with chocolate and sprinkle with sea salt to make them look extra pretty!
- Line the loaf pan with enough parchment paper to come up and over the sides for easy removal, or else it will be difficult to get the mixture out of the pan. This recipe makes a lot of bars, you could easily cut this recipe in half.
- If you're using natural almond butter, make sure you really stir the oil into it before using, or else it will be too oily. Chill the bars before dipping them in chocolate, they might be too soft to handle if you don't. You might need to add a teaspoon of vegetable oil or coconut oil to your chocolate when melting the chocolate depending on the type of chocolate you use.
- I like to dip mine in extra dark chocolate, you can melt down your favorite chocolate. Chocolate bars are best for melting but chocolate chips also work and finishing the bars with flaky sea salt makes them extra special.
- Place the dipped bars on wax or parchment paper for easy removal.
Refrigerator: Store the dark chocolate almond butter bars in an airtight container in the refrigerator for up to one week.
Freezer: Keep the chocolate almond bars in an airtight container in the freezer for up to 2 months. Defrost on the counter for one hour before eating.
More Recipes You'll Love
- Almond butter
- Maple syrup
- Old fashioned oats
- Vanilla Extract
- 1 cup almond butter (236 grams) natural
- ½ cup plus 3 tbsp maple syrup (196 grams)
- 1 teaspoon vanilla extract (3 grams)
- 2 cups rolled oats (204 grams)
- 1 teaspoon cinnamon (2g)
- ½ teaspoon kosher salt
- 1 cup dark chocolate chips (222 grams) melted
- Line a 9X13 loaf pan with parchment paper (see photos above) Place the oats in a food processor or blender until fine. Place in a bowl with the cinnamon, and salt, mix until combined. Set aside
- Place the almond butter, vanilla, and maple syrup in a medium bowl, microwave until melted, checking after 10 seconds, do not over heat. Mix until combined.
- Pour the oat mixture into the almond butter mixture, stir until combined and homogenous.
- Push the mixture into the loaf pan, making sure it is spread out evenly. Place in the refrigerator until cold.
- Once cold, cut into 16 bars. Dip in melted chocolate, place on a parchment lined baking sheet. Place back in the refrigerator until set. finish with flaky sea salt.