Make your own healthy-ish Almond Candy Bars at home. They are made with a gluten-free and vegan shortbread, topped with a sweet almond butter layer, and dipped in chocolate. These DIY candy bars require just 6 simple ingredients and are the perfect healthier indulgence.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Homemade candy bar
- Gluten free
- Grain free
- Salty-sweet and chocolate-y
- Made with better-for-you ingredients
💭 Background story and credit
If you’re a candy and chocolate lover then you’re in the right place! We love candy bars in our home, however, store-bought candy bars are often packed with granulated sugar (or worse, corn syrup) and are mostly not plant-based or gluten-free.
Therefore, I decided to make my own 100% vegan and gluten-free version with better-for-you ingredients. They are so easy to make and super indulgent.
This recipe is inspired by Stephanie's Healthy Peanut Butter Twix Bars and Rachel's Homemade Twix Bars. My recipe is a twist on both of these recipes. Hence, I shortly wanted to give credit and thank these beautiful creators here.
📋 Better for-you-ingredients
Yes, these almond candy bars are made with healthy 'better-for-you' ingredients. However, that does not mean eating them all at once is good for you! It is still a candy bar, so try to enjoy them in moderation. Here's what you'll need, to make these tasty and vegan candy bars at home:
- Coconut flour
- Maple syrup
- Vegan butter
- White almond butter
- Vanilla Extract
- Semi-sweet (or dark) chocolate chips
Optional add-ins and toppings
- Vegetable, or Avocado oil
- Sea salt flakes
- Coconut chips
- Nuts for topping, such as hazelnuts, peanuts, almonds
Store in an air-tight container in the fridge for up to a week.
❄️ How to freeze
Store in a freezer-friendly container, or bag. Label with the date of freezing. They keep fresh for up to 3 months in the freezer.
Almond Candy Bars (gluten-free + vegan)
- 8x8" square pan (20x20cm)
- 100 grams coconut flour (⅔ cup + 1 tbsp)
- 2 tablespoons maple syrup
- 70 grams vegan butter, room temperature (⅓ cup)
- 1 teaspoon vanilla extract
Almond butter layer
- 160 grams white almond butter* (⅔ cup)
- 50 grams vegan butter (¼ cup)
- 1-2 tablespoons maple syrup
- 1 teaspoon vanilla extract, or 1 package of vanilla sugar (8g)
- 130 grams semi sweet chocolate chips (¾ cup)
- 1 tablespoons vegetable, or avocado oil
- optional: sea salt flakes, ground coconut chips + hazelnuts for topping
- Preheat the oven to 180°C / 350ºF. Prepare your 8×8” square pan by greasing it and lining it with parchment paper. Set aside.
- To prepare the shortbread cookie put coconut flour in a mixing bowl, fluff up if it has some crumbs. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature butter and mix and knead until large dough ball forms. Knead thoroughly pressing out any clumps of fat (around 5 minutes). Press the dough together to form a ball. Then transfer the dough into the prepared pan. Press into a flat square, filling out the pan. Bake for 12-15 minutes, or until golden brown around the edges. The longer you bake the crunchier the cookie gets.
- To prepare the Almond Butter layer whisk together all almond butter layer ingredients in a small saucepan. Heat until smooth and melty. You can also gently do this in the microwave. Set aside.
- To assemble candy bars let baked cookie cool until room temperature or just warm (I usually stick it in the freezer for 10 minutes or so to quicken the process). Then carefully pour your almond butter layer evenly over the crust and place in freezer for 10-15 minutes to set (or longer in the fridge). The almond butter layer is set when you touch the top and it doesn’t stick to your fingers.
- Once it has been set remove it from the freezer. In a small bowl, melt the chocolate chips and oil together until smooth. You can do this in a water bath, or in the microwave in 30-second increments, stirring well in between. Be careful not to overheat. Once melted, carefully pour chocolate evenly over your almond butter layer. Another option would be to cut the almond butter and cookie layers into thin bars and dip them in the chocolate. Sidenote: you'll need more chocolate than the recipe asks for to cover them entirely.
- After the chocolate has been poured on top, or the bars have been dipped, place back in the freezer to set for 15 minutes, or until chocolate has hardened. Remove and cut into bars. Optional sprinkle flaky sea salt, ground coconut chips and nuts on top. Enjoy!
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures. For more plant-based ideas browse our recipe page.