Prep Time: 15 minutes
Chill Time: 1–2 hours
Servings: 12–16 bars
Ingredients
- 2½ cups semi-sweet or dark chocolate chips
- 1 cup roasted almonds, roughly chopped
- 1 cup crispy rice cereal
- ½ cup unsweetened shredded coconut, optional
- 2 tbsp coconut oil
- 2 tbsp creamy almond butter
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¼ cup whole or chopped almonds for topping
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides.
- Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until completely melted and smooth.
- Stir the almond butter and vanilla into the melted chocolate.
- Add chopped almonds, crispy rice cereal, shredded coconut, and sea salt. Gently fold until everything is evenly coated in chocolate.
- Pour the mixture into the prepared pan and spread it into an even layer.
- Sprinkle additional almonds over the top and gently press them into the chocolate.
- Refrigerate for 1–2 hours, or until completely firm.
- Lift the chocolate slab from the pan using the parchment paper.
- Cut into 12–16 bars or squares with a sharp knife.
- Keep refrigerated for the firmest texture, or let sit at room temperature for a few minutes before serving.
Storage
Store in an airtight container in the refrigerator for up to 1 week. You can also freeze the bars for up to 2 months.
