Raw {Vegan} Almond Joy Bars

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4.67 from 3 votes

Full of whole food nutrition, these rich and creamy three-layer Raw Almond Joy Bars are sure to please any crowd!

Prep Time30

Total Time30

Course: Desserts

Cuisine: American

Diet: Vegan

Servings: bars

Calories: 239kcal

Author: Faith VanderMolen

Equipment

Hamilton Beach Food Processor

Ingredients

BASE LAYER

1 cup walnuts or almonds
½ cup shredded coconut unsweetened
1 cup packed and pitted Medjool dates about 10

MIDDLE LAYER

2 cups shredded coconut unsweetened
6 tablespoons coconut oil
¼ cup maple syrup

TOP LAYER

¼ cup coconut oil melted
¼ cup cacao powder or cocoa powder
2 tablespoons maple syrup

US Customary - Metric

Instructions

Line a 8x8 inch pan with parchment paper or spray with non-stick cooking spray. Set aside
For the base layer, place the walnuts and shredded coconut into a food processor and process into fine crumbs. Add in the Medjool dates and process until a sticky dough forms, scraping down the sides of the bowl if necessary. Evenly spread the base layer onto the bottom of your prepared baking dish and press down until level and well packed.
Add all of the ingredients for the middle layer into the food processor and process until as creamy as possible, scraping down the sides of the bowl often. Spread this layer evenly on top of the base layer with a spatula.
In a bowl, whisk together the ingredients for the chocolate top layer and pour this mixture over the coconut layer. Place the baking dish into your freezer until the chocolate topping sets.
Remove from the freezer and cut into 16 bars.
Store in the freezer.

Notes

*Wait until all of your layers are present before sticking these bars in the freezer. If you stick the base layer in the freezer while you prepare the coconut filling, and then top the base layer with the coconut layer, they won't stick together. Prepare all of the three layers at room temperature and then place the bars in the freezer.

Nutrition