I made some coconut peanut butter bars a few years ago and thought that it was high time to try an almond version. Turns out that simply replacing the peanut butter with almond butter results in some terribly boring and bland bars. And they were surprisingly lacking in almond flavor.
So I upped the honey and chocolate and added some almond extract. I also left out the shredded coconut that was in the original recipe because I didn't want it to compete with the almond flavor. You'll want to be sure to use refined coconut oil, which doesn't have any coconut taste. If you use unrefined coconut oil, the bars will likely have some coconut taste to them.
I don't actually have any dietary restrictions and don't follow any certain diet, but I do love to be as inclusive as possible, especially when it's so easy – like in this recipe! These bars can be made gluten free if you use certified gluten-free oats and if you want them to be vegan, use dairy-free/vegan chocolate. You'll also need to use brown rice syrup instead of honey.
I originally tried these chocolate almond oat bars with maple syrup, and while they didn't taste bad, the bars definitely didn't have the right texture. I've read a lot of people saying that honey and maple syrup are interchangeable but I find that to not always be true, especially in no-bake goodies! Honey and brown rice syrup are thicker and stickier than maple syrup so it makes sense to me.
So now that I've made a peanut butter and almond version of these bars, I'm thinking a hazelnut version is in order. Christmas may be long gone but I love chocolate and hazelnuts year-round! What's your favorite type of nut butter?
I pretty much only make peanut, almond and hazelnut butters but I'm thinking that maybe it's time to do something new!
Silpat Entremet Baking Pan
360 Bakeware Baking Pan
Le Creuset 3-quart Stainless Steel Saucepan
Le Creuset Revolution Spatula