These salty-sweet, super easy bars taste like a frozen Almond Joy! What better way to enjoy the heat with a frozen, chocolatey, coconutty treat? Plus, you don't need to turn on your oven in order to make them.
No-Bake Salted Almond Joy Bars [Vegan]
For the Crust:
- 1/2 cup, plus 2 tablespoons raw almonds
- 1/2 cup lightly packed dates, halved
- 1 tablespoon water
For the Filling:
- 1 13-66ounce can coconut cream, chilled, approximately 1 cup, plus 1 tablespoon
- 2 tablespoons agave nectar
- 1 1/4 cups almond butter (see notes)
- 3 ounces good quality dark chocolate
- 1/4 teaspoon coconut oil
- 2 tablespoons 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 tablespoon of water. Using your hands, mix together until the dates and almonds stick together and form a sticky dough.
- Press evenly into the bottom of the prepared pan. If it's really sticky and hard to work with, 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 agave nectar into a large bowl and beat, with an electric hand mixer, until well mixed. Try to get out any lumps of coconut cream, so it's 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 it 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. 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 serve.
Do not use an almond butter that you need to stir, as it will not set properly or stick to the coconut cream.