Vegan almond butter chocolate chip bars are super chewy, full of rich almond butter and dark chocolate chips, and made with just 5 healthy ingredients.
Are you team almond butter, or team peanut butter?
Don’t get me wrong, I love peanut butter. As an Ohio State alum, buckeyes forever hold a special place in my heart, and the peanut butter + chocolate combo is such a classic, it’s never NOT good, which we made very clear with these brownies and OMG these cheesecakes.
That being said, I’m firmly team almond butter. There’s just something about it that’s so rich and the flavor is just a little deeper and more complex to me? I sound like an amateur food critic, but you get it. I just like almond butter if given the choice! So today, we’re making vegan almond butter chocolate chip bars, also known as super gooey, chewy bars full of rich almond butter flavor and plenty of melty, dark chocolate chips.
I’m not drooling, you are.
Ingredients for vegan almond butter chocolate chip bars
- Rolled oats: oats provide whole grains and help to hold the bars together.
- Medjool dates: dates give the bars natural, fruit sweetness.
- Almond butter: make sure to get natural, unsweetened and oil-free almond butter to avoid unnecessary additives in a lot of store-bought nut butters. The almond butter adds amazing rich texture and flavor to the bars.
- Nondairy milk: I used unsweetened almond milk for neutral flavor, but any nondairy milk should work.
- Vegan chocolate chips: I like using naturally sweetened chips like Lakanto or Lily’s but use whatever chips you like.
Tips for making vegan almond butter chocolate chip bars
- Use a nonstick or parchment-lined square pan. I use an 8 inch silicone pan which makes it very easy to remove the bars after baking. I highly recommend a silicone pan or lining with parchment paper so that the bars don’t stick.
- Let the bars cool completely. Let the bars cool in the pan before turning them out onto a plate to continue cooling before you cut them. Cutting or removing while they’re still warm could be a mess.
These vegan almond butter chocolate chip bars are so rich and decadent, and the best part, full of my fave combo of almond butter + chocolate.
No shade, peanut butter, but almond butter forever has my heart. SO good!
Xo,
Sara
Vegan Almond Butter Chocolate Chip Bars
Ingredients
- 1 cup rolled oats, blended into flour
- 1 cup date paste – 15 pitted medjool dates blended with 1 cup hot water
- 1/2 cup unsweetened oil-free almond butter
- 1/2 cup nondairy milk – I used unsweetened almond milk
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Add the oat flour to a large bowl.
- Add the date paste, almond butter, almond milk and chocolate chips, then stir until everything is combined.
- Pour the batter into a nonstick or parchment-lined square pan.
- Bake for 50 minutes
- Allow the bars to cool in the pan for at least 20 minutes before carefully flipping them out onto a plate, then letting them cool for another 20 minutes before cutting into squares.
- Store leftovers in the refrigerator.
