Dairy-Free Chocolate-Almond Bars
Adapted from MarthaStewart.com
The beauty of these protein-packed bars? Threefold: They're no-bake, you can make them way ahead of time and they taste like fudge--without the butter. Tested at a recent family brunch, they're a new favorite around these parts.
Makes 24 bars
- 1/2 cup coconut oil, plus more for pan
- 1 cup smooth almond butter
- 1/3 cup honey (swap for brown rice syrup if vegan)
- 2 cups rolled old-fashioned oats
- 1/2 cup chopped, toasted almonds
- 6 ounces dairy-free chocolate (at least 60% cacao), chopped (about 1 1/4 cups)
- 3/4 cup raisins
- 1/2 teaspoon coarse sea salt
1. Coat an 8-inch square baking pan with coconut oil, rubbing it on with a paper towel. Line pan with parchment paper, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey and 1/2 cup coconut oil in a heavy-bottomed saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until the chocolate has melted and everything is well combined.
2. Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours. Run a knife around edges, then use parchment paper to lift from pan and transfer to a cutting board. Cut into 24 bars, about 2"x 1". Store bars in the fridge for up to 3 days.