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Paleo & Vegan Salted "Almond Joy" No Bake Bars

These salty-sweet, SUPER easy, no-bake bars taste like a frozen Almond Joy! They're the perfect healthy summer treat that's paleo and vegan friendly!
Course Dessert
Cuisine American
Prep Time 30 minutes
chilling time 3 hours
Total Time 3 hours 30 minutes
Servings 16 bars


For the crust:

  • 1/2 Cup + 2 Tbsp Raw almonds 3 1/4 oz or 94g
  • 1/2 Cup lightly packed Dates halved (73g)
  • 1 Tbsp Water

For the filling:

  • 1 Can Coconut cream coconut cream) Which equals 1 Cup + 1 Tbsp chilled (so it's solid
  • 2 Tbsp Honey Agave for Vegan version
  • 1 1/4 Cups Almond butter * read notes!
  • 3 Oz Good quality dark chocolate ** dairy-free for vegan version
  • 1/4 tsp Coconut oil
  • 2 Tbsp Almonds finely chopped
  • Sea salt for sprinkling


  • Line an 8x8 inch pan with parchment paper, leaving an overhang over the sides. You'll need this to use as a handle later.
  • Place the almonds into a large food processor and process until broken down into crumbs. Add in the dates and process until the dates are crumbly.
  • Transfer the mixture to a boil and add in 1 Tbsp of water. Using your hands, mix together until he dates and almonds stick together and form a stick dough.
  • Press evenly into the bottom of the prepared pan. If it's really sticky and hard to work with, I find it really helps to hold a piece of parchment paper, and use it help press the crust into the pan. Place into the freezer while you make the coconut cream layer.
  • Place the coconut cream and honey into a large bowl and beat, with an electric hand mixer, until well mixed. Try to get out an lumps of coconut cream, so it nice and smooth.
  • Gently spread the coconut cream over top of the crust until even and smooth. Place back into the freezer until the coconut cream has firmed up, about 1 hour.
  • Place the almond butter into a large, microwave-safe bowl and microwave until melted and creamy.
  • Pour the almond butter into the pan, over the coconut cream and gently smooth around until the butter is even and flat.
  • Place into the freezer (make sure it's sitting flat!) and chill until the almond butter hardens, about 1-2 hours
  • Lift the bars out of the pan and place onto a cutting board, gently peeling back the parchment paper.
  • If your almond butter is rock solid, let the bars sit a little bit at room temperature so they soften. This makes them easier to cut. I've found some almond butter hardens like a rock, and some will stay a little squishy in the freezer.
  • Gently cut into 16 bars so that you don't crack the coconut cream or almond butter. Line a cookie sheet with parchment paper and place the bars on it, and then place back into the freezer while you melt the chocolate.
  • In a medium, microwave-safe bowl, melt the chocolate and coconut oil using half power and 30 second intervals, stirring between each interval. Pour the melted chocolate into a shallow plate with sides.
  • Take half of the bars out of the freezer and place the onto a parchment-paper lined plate, keeping the other half of the bars in the freeze so they stay hard.
  • Pick up each bar by the crust layer and dunk the almond butter layer into the chocolate, gently shaking off the excess. Working quickly, place it back onto the plate and sprinkle with a few almonds and sea salt. Repeat until all the bars are done.
  • Store bars in the freezer until ready to serve and then DEVOUR IMMEDIATELY! (you made need to let them sit out for a bit before devouring, depending on how hard your almond butter is!)


*Do NOT use an almond butter that you need to stir, as I did not have luck with it setting properly, and sticking to the coconut cream. I used Maranatha No-stir natural almond butter and highly recommend it! **You really only need about 2oz chocolate to cover the bars, but having some extra makes it SO much easier to get them covered evenly and quickly. The nutrition information reflects 2oz, but definitely use 3 to make it easier on yourself.