A rich and decadent three-layer homemade dark chocolate candy bar that is dairy-free, gluten-free, soy-free and peanut-free. It starts with a sweet and crumbly cookie layer under a creamy almond butter layer that is topped with rich dark chocolate and flaky sea salt. This no-bake recipe comes together quickly and easily and can be stored in your freezer for whenever a candy bar craving hits.
With Halloween candy everywhere already, I've been daydreaming about my ideal candy bar. It would, of course, have to include dark chocolate. I also love when candy bars have different layers that provide different flavors and textures in each bite. The obvious combination for me is rich dark chocolate and creamy sweet almond butter. Is there really anything better in the dessert world?
I took things a step further here and added one more important element: the cookie crust base! To me, a good candy bar has some texture to it. It just has to! So that is what I did here. These little candy bars are pure perfection and satisfy all my chocolate-lovin cravings.
I like to garnish them with a sprinkle of flaky sea salt to bring out the flavors and make the bars even more addictive.
You will find that there is very little hands-on time with this recipe. You will need to allow time for each layer to set in the freezer before topping with the next layer. But other than that, this recipe is super low maintenance and very straight forward.
All you need for these homemade chocolate candy bars is:
- coconut oil
- almond butter
- pure maple syrup
- salt
- vegan dark chocolate (here is my homemade vegan chocolate recipe)
- store-bought vegan, gluten-free cookies
Want more chocolate in your life?
Try my favorite chocolate recipes (all vegan and gluten-free):
- Dark Chocolate Avocado Truffles
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
- Dark Chocolate Fudge Blizzard
- No-Nut-Butter Chocolate Eggs
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- How to Build a Chocolate Dessert Board
- Chocolate Filled Snack Bars (Raw + Nut-Free)
- Chocolate Microwave Cake (i.e. Mug Cake)
- Healthy Chocolate Chip Cookies
- Instant Chocolate Mousse
- Healthy Chocolate Smoothie
- Mexican Hot Chocolate
- Healthy Chocolate Mocha Smoothie
Let’s Make These Vegan and Gluten-Free Chocolate Candy Bars Happen!
This recipe is the candy bar of my dreams. It has it all - a crunchy crumbly cookie layer with a creamy almond butter center topped with rich chocolate and then sprinkled with flaky sea salt for the ultimate gourmet treat! These chocolate candy bars are perfect for serving to anyone with common food allergies since they are peanut-free, soy-free dairy-free, egg-free and gluten-free. I cannot wait for you give this one a try!
Now, let's make some chocolate candy bars!
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Homemade Chocolate Candy Bar (vegan + gluten-free)
- Total Time: 60
- Yield: 16 bars 1x
Description
A rich and decadent three-layer homemade dark chocolate candy bar that is dairy-free, gluten-free, soy-free and peanut-free. It starts with a sweet and crumbly cookie layer under a creamy almond butter layer that is topped with rich dark chocolate and flaky sea salt. This no-bake recipe comes together quickly and easily and can be stored in your freezer for whenever a candy bar craving hits.
Ingredients
Bottom Layer: Cookie Crust
- 2 bags Siete Mexican shortbread cookies
- 5 tablespoons coconut oil, melted
Middle Layer: Creamy Almond Butter
- ½ cup raw almond butter*
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine salt
Top Layer: Chocolate
- ¾ cup vegan dark chocolate mini chips (or use my Homemade Vegan Dark Chocolate [Refined Sugar-Free])
- 1 tablespoon melted coconut oil
Garnish with flaky sea salt
Instructions
For the bottom layer:
- In a food processor, process the cookies until fine (about 30 seconds). Add the coconut oil and process again until well combined. Transfer to an 8x8 baking pan lined with parchment paper. Spread into one compact even layer and place in freezer for 20 minutes.
For the middle layer:
- In a small saucepan over low heat add the almond butter, maple syrup and coconut oil. Whisk to combine and melt together. Once well incorporated, remove from burner and whisk in the vanilla and salt. Set aside until the first layer is finished setting in the freezer.
- Once the first layer has hardened in the freezer, pour the middle layer overtop. Use a mini spatula to spread the middle layer into one even layer. Return the baking pan to the freezer to set the middle layer (about 20 minutes).
For the top layer:
- Add 2 inches of water to a small saucepan and bring to a boil. Place a glass bowl overtop to create a double boiler. Add the chocolate and coconut and stir to melt and combine. Set aside until the middle layer has hardened. Once the middle layer has hardened, pour the melted chocolate overtop and lift and tilt the baking pan to spread the chocolate into one even layer. Place in freezer for 5-10 minutes to allow the top layer to harden.
To Serve
- Remove the baking pan from the freezer and lift the bars out using the parchment paper. Place on a flat surface and allow to thaw for a couple minutes until you can easily cut through the bars with a knife. Cut into 12-14 small chocolate candy bars. Sprinkle with flaky sea salt if desired. Serve immediately or return to the freezer in an airtight container lined with parchment paper for up to one month.
Notes
*Make sure your almond butter is runny and not hardened. I have found the flavor works better with raw almond butter instead of roasted almond butter. I buy mine at Trader Joe's for $6/jar. It is unsweetened and unsalted. You can try to experiment with other nut or seed butters (even tahini!) but results may vary in terms of the flavor.
Prep time includes hands-on time only. Please allow enough time for each layer to fully harden in the freezer before adding the next layer.
The candy bars will start to soften at room temperature so they are best served straight from the freezer and enjoyed within a couple of minutes.
- Prep Time: 10
Thank you Bucks Natural Cookies for sponsoring this post! It means so much to me to partner with brands I love!
Katie Bybee says
Looks yummy but I can't find the buckwheat cookies. Not even on Amazon! Where do they sell them?
Elaine Gordon says
Hi Katie: This is an older blog post. I would recommend using Siete cookies: https://amzn.to/3AeoTCU - I hope you enjoy!