Almond Butter Bark


For the Chocolate:

  • 200g of Cacao Butter
  • 1/4 Cup of Cacao Powder (25g)
  • 1/4 Cup of Maple Syrup/Honey (60ml)
  • OR:
  • 200g of Dark Chocolate

For the Filling:

  • 1/2 Cup of Almond Butter (130g)
  • 1 Tablespoon of Coconut Oil
  • 2 Tablespoons of Maple Syrup/Honey
  • Pinch of Coarse Salt

It doesn’t get much better than this. Just a few ingredients are needed to make the most satisfying of treats; a sweet, creamy almond butter filling sandwiched between two layers of rich, dark chocolate. If you don’t have the time or ingredients to make the homemade chocolate you can always melt down your favourite dark chocolate and pick up from there. Either way, it tastes as good as it looks!


Melt the cacao butter, slowly on low heat. Then stir in your cacao powder and sweetener. When everything is melted together add it to your blender and blitz on high, this will stop it separating as it cools.

Pour half of it into a baking tin lined with parchment paper and then pop it in the fridge. Leave the other half in the blender. If you are using dark chocolate instead, just melt it slowly and pour half into the baking tin.


In a sauce pan, melt a tablespoon of coconut oil on medium heat and then add in the almond butter and 2 tablespoons of sweetener, whisking well and letting it all heat through until you have a runnier mixture.


When the first layer of chocolate has hardened, take it out and pour/spread the almond butter filling over it. Let this cool in the fridge for about 10 minutes.


Blitz the remaining chocolate mixture in the blender once more, then pour it over the top (if using dark chocolate you may need to reheat a little if it’s cooled too much), tilting the tin to spread it out evenly.


Pop the whole thing in the fridge until hard and then chop into squares or chunks and serve.

8 Comments to Almond Butter Bark

  1. Maeve says:

    I love the look of the recipes and would love to bake more vegan but the ingredients are so hard to find and very expensive for a student budget. I would really love a section of your web page that covered where to buy coconut oil or cacao butter etc and at decent prices.

  2. Karen Kelly says:

    Yum! Looks so good. It’s like a flat (and healthier) peanut butter cup. Will try this for my son who has a peanut allergy.

  3. Paul Zed says:

    Your brother is in my Canadian kitchen tonight bragging about you

  4. Emma says:

    I just made these today, but my chocolate mixture looked very different to yours, very watery, 200g seemed like a lot of butter, they taste very oily. I don’t know what I did wrong!

    • Indy Power says:

      Usually if that happens it just means you didn’t whisk enough. If it is still too runny you can keep whisking in cacao powder and sweetener until you reach your desired consistency and taste. Hope it works out for you!x

  5. […] This sweet treat comes courtesy of Irish food blogger The Little Green Spoon. It’s dairy- and gluten-free, as well as paleo- and vegan-friendly, making it a super saintly way to get your daily almond fix. […]

  6. Hi, this recipe looks fab! Going to make it tomorrow for a vegan friend & im wondering when you say you can substitute for shop bought chocolate instead of making that part of the mixture yourself, do I add any of the “for the chocolate” ingredients into my shop bought vegan chocolate? Sorry, I know that’s probably a stupid question!

    • Indy Power says:

      Hi Chloe! Nope, if you’re using shop bought chocolate then you can ignore all of the “for the chocolate” ingredients! Hope you and your friend love it x