Chewy Buttery Almond Bars with Chia Seeds and Dark Chocolate
These satisfying almond bars combine the rich nuttiness of almond butter with coconut sugar sweetness and a delightful chewy texture from ground chia seeds. Perfect for afternoon snacks or dessert, they're topped with a decadent dark chocolate drizzle that adds an elegant finishing touch. The bars hold together beautifully thanks to the natural binding properties of chia seeds, creating a wholesome treat that's both indulgent and nourishing. The combination of textures - from the tender, slightly dense bar to the smooth chocolate topping - makes each bite incredibly satisfying.
Ingredients
Instructions
- 1
Preheat oven and prepare an 8x8 baking pan with parchment paper in a crisscross pattern
- 2
Combine chia seeds with water in a small bowl and refrigerate for 10 minutes to thicken
- 3
Mix coconut sugar, almond butter, vanilla, baking soda and salt in a medium bowl
- 4
Stir in the thickened chia seed mixture until well combined
- 5
Transfer batter to prepared pan and spread into an even layer
- 6
Bake for 20 minutes then cool in pan for another 20 minutes
- 7
Remove bars by lifting parchment paper sides
- 8
Melt chocolate and coconut oil using a double boiler, stirring to prevent burning
- 9
Drizzle chocolate over bars and sprinkle with extra chia seeds
Tips
Line the pan in a crisscross pattern with parchment paper to easily lift the bars out after cooling.
Let the chia seeds fully thicken in the refrigerator before mixing to ensure proper binding in the bars.
Use a double boiler and stir constantly when melting chocolate to prevent burning and achieve a smooth drizzle.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Bars can be made 2 days ahead and stored covered. Add chocolate drizzle just before serving.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't skip the chia seed thickening step or bars may be crumbly.
Avoid overheating chocolate to prevent seizing and graininess.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use whole chia seeds instead of ground?
Ground chia seeds work better as a binder in this recipe. Whole seeds won't thicken as effectively and may create a grittier texture in the finished bars.
What if I don't have a double boiler for melting chocolate?
You can microwave chocolate and coconut oil in 30-second intervals, stirring between each interval until smooth. Be careful not to overheat.
How long will these bars keep fresh?
The bars stay fresh at room temperature for up to 5 days when stored in an airtight container, or up to 1 week when refrigerated.