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

Author: Jessica Mitton

Recipe type: Dessert

Cuisine: American

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

Place a piece of parchment paper in an 8×8-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.

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

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