Grab those comforting and nostalgic flavors straight from your freezer with these Crispy No-Bake Almond Joy Bars!
As much as I love to bake, at the height of summer when temperatures soar, turning on the oven hardly seems appealing. Instead, I’ll indulge my sweet tooth with cold desserts like sorbets, ice cream, and fruit salads. But truth be told—sometimes I want something that’s just a little more original without being too difficult. Craving a dessert that’s as easy to make as it is delicious and doesn’t require an oven? Meet these crispy no-bake Almond Joy-inspired bars! These squares of almond-swirled goodness are creamy and smooth. The decadent and textured crispy-crunchy chocolate crust is the perfect finishing touch. Best of all? It’s gluten-free, dairy-free, and made with wholesome ingredients, so almost everyone can enjoy a bite (or two… or three!).
This recipe is perfect for a busy weeknight treat stashed in the freezer, a weekend summertime potluck, or any time you just can’t deal with turning on the oven. It’s quick to assemble, looks like a work of art, and tastes even better than it looks. Plus, it’s a fun way to experiment with flavors and textures, and you can switch up so many aspects of the recipe, from the nut butter to the cereal.
Are These Crispy No-Bake Almond Joy Bars Healthy?
Well, let’s just say it’s dessert done right! Packed with natural almond butter, raw honey, and coconut cream, these bars skip the processed sugars and additives you might find in store-bought treats. While it’s not a green smoothie, it’s definitely a healthier alternative to traditional candy bars!
If desired, you could swap the honey for maple syrup to make it vegan, or use sugar-free dark chocolate chips alongside a sugar-free liquid sweetener for a lower-sugar option. For an extra protein boost, you could even mix a scoop of your favorite protein powder into the crust, swap to peanut butter, or opt for your favorite protein-packed cereal.
Why No-Bake Recipes Are, Quite Literally, The Best
In my humble opinion, no-bake recipes deserve just a little more love. They’re quick, simple, and perfect for those who prefer to keep their cool in the kitchen—literally!
Whether it’s a sweltering summer day or you’re just short on time, no-bake recipes like these Almond Joy bars let you whip up something incredible without ever having to preheat the oven. Plus, they’re a dream for prepping ahead, as you can just store them in your freezer until you’re ready to serve them.
For the best results, make sure your coconut cream is chilled before mixing—it’ll whip up much more easily. These bars are forgiving and foolproof, making them a great starting point for first-time dessert makers and seasoned pros alike.
How To Make Ahead And Store
To store, place the bars in an airtight container. Keep them in the refrigerator for up to 5 days or in the freezer for up to 1 month. They may have a much softer texture if stored in the refrigerator. If freezing, arrange the sliced squares on a baking sheet without touching, freeze for 1 hour, then transfer to a freezer-safe bag for storage. This extra step prevents sticking.
Serving Suggestions
On a hot summer’s day, I love to make food that doesn’t weigh you down. I’ll heat up the grill to make some Chicken Kabobs, which I’ll serve with a Zucchini Salad, this Summer Maple-Lime-Watermelon Zoodle Bowl, or this Raw Summer Roll Salad with Almond Butter Vinaigrette.
For dessert, enjoy a fresh-from-the-freezer no-bake Almond Joy bar or two, and wash everything down with a delightfully bright Cucumber Agua Fresca or Strawberry Agua Fresca.
Ingredients
- 1/2 cup dairy-free dark chocolate chips
- 1 tablespoon unsweetened vanilla almond milk
- 3/4 cup no-stir almond butter divided
- 4 1/2 tablespoons honey divided
- 1 1/2 cups gluten-free crispy rice cereal
- 1 can (13 1/2 ounces) coconut cream
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some excess over the sides to use as handles for easy removal later.
- In a large, microwave-safe bowl, combine the chocolate chips and almond milk. Microwave on 50% power in 30-second intervals, stirring between each, until smooth and fully melted.
- Stir 2 tablespoons of almond butter and 1 1/2 tablespoons of honey into the melted chocolate until well combined. The mixture will thicken slightly, which is normal. Add the crispy rice cereal and stir until evenly coated.
- Press the cereal mixture firmly into the bottom of the prepared pan. It’s fine if the cereal cracks slightly as you press. It won’t affect the final result.
- In a large bowl, use an electric hand mixer to beat the chilled coconut cream (the solid portion only), 4 tablespoons of almond butter, and the remaining 3 tablespoons of honey together until smooth and well combined. Spread this mixture evenly over the crust.
- Melt the remaining 6 tablespoons of almond butter in the microwave until smooth. Drizzle it over the coconut cream layer in even lines. Use a sharp knife to drag through the lines and create a decorative swirl pattern.
- Cover the pan with aluminum foil and freeze for 2 to 3 hours or overnight, until firm.
- Use the parchment paper handles to lift the bars out of the pan. Let them sit at room temperature until slightly softened, as the freezing time will affect how quickly they thaw. Slice into squares and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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