These paleo Chocolate Almond Butter Shortbread Bars are a rich, decadent healthy treat that are gluten-free and dairy-free! You won't believe they are healthy!
I did something bad...but it feels so good. Yes, I cannot stop singing Taylor Swift whenever I see these chocolate almond butter shortbread bars because they are so bad, in the best way possible.
I originally was playing around in the kitchen when it came to me that I really wanted to make some sort of healthy dessert that no one would have any idea was actually healthy.
It was going to have to have chocolate and nut butter in it, of course, because that is how to make something perfect in my eyes. So that's what I made.
Think the richest chocolate ganache, followed by a layer of the creamy nut butter, and then a shortbread crust. In my eyes, that is my version of heaven because it included chocolate, nut butter, and cookies. How does it get better than that?
I love making bar desserts, and chocolate lovers should try my Peanut Butter Rice Krispies Bars With Pretzels too!
Oh wait...it does. All of the ingredients are real and this dessert is almost completely plant-based, yet I promise you that you wouldn't even know.
Preparing these chocolate almond butter shortbread bars is also another easy way to impress your guests, because they seriously look liked you slaved over them, but they are really actually easy.
Feel free to change up the nut butter layer in the middle to any type of butter you would like. If you aren't strictly paleo, I bet peanut butter would be mighty tasty here.
I am so excited for you to try these bars, you're going to absolutely love them!
For more paleo desserts, try my Healthy Yellow Cake (Paleo, Gluten Free) or Healthy Chocolate Truffles (Vegan, Paleo) too!
Chocolate Almond Butter Shortbread Bars
Ingredients
Method
- Preheat the oven to 350 and grease an 8x8 pan
- In a bowl, mix together all shortbread ingredients.
- Pour into 8x8 pan and flatten. Pierce with fork several times along the top so air can escape.
- Bake for 10-12 minutes (until starting to turn golden brown).
- Let cool completely (I made my crust the day before).
- In a separate bowl, mix almond butter, maple syrup, coconut flour, coconut oil, and salt.
- Pour the almond butter mixture over the crust and place in fridge for 30 minutes.
- While the crust and almond butter is chilling, pour chocolate chips in heat proof bowl.
- Heat can of coconut milk on stove over medium heat.
- Once milk starts to boil, pour over chocolate chips and stir continuously until completely melted.
- Pour chocolate coconut mixture over almond butter mixture and allow to cool in fridge for at least an hour.
- If not eating within few days, store in freezer. (I enjoyed them in the freezer more!)
Maggie says
My almond butter mixture separates from the shortbread when I cut these. What would cause this?
Coco says
hi! Can I use actual shortbread cookies crumbled into "flour" for the base? Thank you!
Erin says
Hi Coco, that should be fine! I have not tried it, so please let me know how they come out!
Ashlee says
Can I use regular gluten free flour instead of Coconut flour?
Erin says
Hi Ashlee, yes, you can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!
Alexis says
This is my all time favorite ELW recipe, these bars are like CRACK and so delicious! I love to have mine straight from the freezer 🙂
Erin says
Hi Alexis! thanks for your kind words! I am so happy you love them so much!!
Kristy says
These are so delicious and perfect for storing in the freezer so you can enjoy just one at a time. ? The mix of chocolate to shortbread is perfect. Yum!
Erin says
so glad you like them kristy 🙂
Ashley says
Does peanut butter work instead of almond butter? So excited to try these!
Erin says
Yes! Works great!
Holly Pratt says
These are SO GOOD. I couldn't stop eating them so I (reluctantly) had to freeze some...but only after I ate like half the pan. They are the perfect blend of salty & sweet and come along with a nice cookie base to balance it out. The only thing I will say is that it took a quite a long time for my chocolate to finally harden enough to cut and stay put on the bars. In my opinion, these are best a day or two after you make them. Definitely making again! Thanks for the recipe!
Erin says
Holly!!! Thank you so much for letting me know - they are dangerously good aren't they?! Thanks for that little tip...maybe I will make them again and test out some more times! Not the worst problem to have. 🙂
Christine says
Incredibly decadent and super easy to make! My mom found this recipe on Instagram and it’s perfect because she’s gluten free and I’m vegan. Thank you thank you!
Erin says
YAY! I'm so glad she found them and you guys enjoyed!! Thanks for letting me know 🙂