Fudgy Almond Butter No-Bake Cookie Bars
A thick, fudgy, unrefined dessert bar made in one bowl with just 5 clean ingredients! Combines creamy almond butter, pure maple syrup, and quick oats into a dense chewy square packed with dark chocolate chips. Naturally eggless, dairy-free, and requires zero oven heat!
Equipment
- 1 Large Mixing Bowl
- 1 8x8 inch square baking pan
- Measuring cup and spoons
- Parchment Paper
Ingredients
- 1 1/2 cups Quick-Cooking Oats
- 1/2 cup Creamy Almond Butter
- 1/3 cup Pure Maple Syrup
- 1 tablespoon Clean Avocado Oil
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt/Fine Sea Salt
- 1/3 cup Dark Chocolate Chips
Instructions
- Line your 8x8-inch square pan with parchment paper so your bars lift out cleanly later.
- In your large mixing bowl, combine the creamy almond butter, pure maple syrup, avocado oil, vanilla extract, and sea salt. Whisk with your fork or spoon until completely smooth, glossy, and thick.
- Add the quick-cooking oats straight into that same bowl. Stir from the bottom up until the oats are completely coated and a thick, sticky, uniform cookie dough forms.
- Gently fold in your dark chocolate chips. Transfer the sticky mixture into your lined 8x8 pan. Use a spatula or the palm of your hand to press the dough down firmly and evenly into a solid, tight layer.
- Pop the pan into your refrigerator for 20 to 30 minutes (or the freezer for 10 minutes if you are in a rush!) to let the almond butter firm up into a fudgy grid. Lift the parchment paper out, slice into 9 thick squares, and devour.