Simple Almond Flour Bars with Chocolate Truffle Topping

These grain free almond flour bars with a chocolate truffle topping are a rich, satisfying dessert made with simple ingredients and easy steps. The soft, shortbread like almond flour base is topped with a smooth dark chocolate layer, creating a treat that feels special without being complicated. Can a grain free, low sugar dessert bar actually be deliciously good? A resounding yes!

When we’re in full Christmas-baking mode at our house, things can get a little crazy. It’s one of our favorite traditions to bake and then gift family and friends with bags full of goodies. In addition to our regular must-make treats like Honey Caramel Corn & Moose Munch Variation, Homemade Butter Mints, Mini Almond Joy Brownies, and peanut butter chocolate truffles, I like to add a few gluten and grain free options, since there are always family and friends on our list who would appreciate it.

I love to experiment with lower sugar and unrefined sugars like honey and maple syrup, as well, sometimes even our favorites (like the honey in the caramel corn). Some have stood the test of time like Flourless Coconut Almond Bars, and Grain Free Peanut Butter Brownies, and while I’ve really no interest in completely doing away with sugar and flour at Christmas, it’s fun to experiment – and to be able to offer other options to those who are wanting to eat differently. And if you can have a sweet treat that’s maybe a little better for you – that’s all good, right?

And this Almond Chocolate Truffle Bars recipe? They are, in my humble opinion, SO GOOD. The almond flour layer really does resemble a shortbread crust, thanks to the bit of coconut flour that holds it together and the truffle topping is literally that – a truffle that you spread out and refrigerate instead of shape into balls.

Bonus: bars are always a good choice for holiday baking since you can make a lot easily and cut them in smaller pieces. This also makes them perfect for anytime you’d like to take a treat to potlucks or parties.

The result is a lightly sweet, intensely chocolatey dessert bar that everyone enjoys, whether they are avoiding grains or not.

Ingredients Notes

All the ingredients are real food, but one has caused the most questions – coconut flour.

• Butter: I have only made this with butter so I can’t say if it will work with coconut oil.
• Brown sugar or coconut sugar: Either of these will work, though the coconut sugar will result in a slightly less sweet base.
• Almond flour: This should be fine almond flour and there isn’t a substitution for this.
• Coconut flour: This is the ingredient people wonder about – buying a bag for just a tablespoon. But this is the ingredient that helps the base bind without being too greasy from just almonds and butter. Coconut flour absorbs liquid more than any other flour, which is why we only need a tablespoon here to work well. But because of this, you can’t use all coconut flour – it would be too dense.
• Bittersweet chocolate: Any dark chocolate percentage of your choice works here, it will obviously be less sweet the higher percentage you go.
• Whipping cream: This is the key to the truffle topping. I have read that you can use coconut cream, but I haven’t tried it.

Make Almond Flour Bars with Chocolate Truffle Topping

Note: This recipe requires cooling and a 2 to 4 hour refrigeration time, so plan accordingly.

Step 1: Make the base dough and add to a parchment lined pan. Evenly adding the dough to a pan is the only tricky part of this recipe since it acts a bit different than regular flour doughs.

Step 2: Press into pan. I found it easiest to break the dough into pieces spread evenly over the bottom of the pan before using my fingers to pat it down. It not only went quicker, but was better for making sure the dough was a fairly consistent thickness.

Step 3: Bake the base and cool completely before adding the truffle topping.

Step 4: Make topping. Heat the cream to just about boiling (over medium heat in a saucepan or in the microwave for 1 to 2 minutes), remove from heat, add the chocolate and salt, and whisk until smooth. Pour over the cooled crust and refrigerate.

TIP: When making a number of cookies for the holidays or a party, I find it best to start recipes like this that need refrigeration first and then move on to something else while they’re cooling (like coating nuts in chocolate or some other thing).

Step 5: Cut bars. Once the topping is completely firm, remove the bars from the pan by using the ends of the parchment, set on a cutting board, and cut into small squares.

Storage

Refrigerate: These bars are best kept in the refrigerator and brought out a few minutes before serving. They are good about a week.

Freeze: They can also be frozen – add them to an airtight container for longest storage (2-4 months) or simply in a pan or cookie sheet covered in plastic and foil if you need them in 2 to 4 weeks.

TIP: I have yet to find a cookie or treat that doesn’t hold up well to freezing for a few weeks to a couple months. I’ve even frozen our Moose Munch Caramel Corn when we didn’t get the bag to whomever they were meant for and it was fine (which actually totally amazed me!).

If you try these almond chocolate truffle bars, be sure to let me know what you think of them with a review!

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5 from 3 votes

Almond Flour Bars with Chocolate Truffle Topping

Almond flour bars with a rich chocolate truffle topping. A grain-free dessert made with simple ingredients and easy steps.

Prep Time20 minutes mins

Cook Time13 minutes mins

Refrigeration3 hours hrs

Total Time3 hours hrs 38 minutes mins

Yield: 36 squares

1x2x3x

Author: Jami Boys

Equipment

• 9×9 inch baking pan
• medium saucepan or microwave safe bowl

Click for Cook Mode

Ingredients

• 1/2 cup butter softened (1 stick)
• 1/3 cup brown sugar or coconut sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups almond flour
• 1 tablespoon coconut flour
• 1 pound bittersweet or dark chocolate, chopped (or about 2 ⅔ cups chips)
• 2/3 cup whipping cream
• pinch salt

Instructions

• Preheat oven to 375 degrees and line a 9×9-inch pan with parchment (bottom and 2 sides only, leaving an overhang to easily remove the bars).
• In the bowl of a mixer, combine butter, sugar and vanilla; mix 1 to 2 minutes.
• Add salt, almond flour and coconut flour, beating until fully combined and a dough has formed.
• Separate pieces of dough over the bottom of prepared pan, and press evenly to cover. Bake until lightly browned, 12 to 13 minutes. Cool completely on a rack.
• Once the base is cool, make the truffle topping by heating the cream to just about boiling (over medium heat in a saucepan or in the microwave for 1 to 2 minutes). Remove from heat and add the chocolate pieces and salt. Whisk until smooth.
• Pour the truffle topping over the cooled base and spread to cover evenly. Refrigerate until completely set, 2 to 4 hours (or overnight).
• Remove from pan using parchment ends and cut into 36 small bars. Refrigerate (or freeze) in a single layer until ready to serve.

Notes

Storage:

• Refrigerate: These bars are best kept in the refrigerator and brought out a few minutes before serving. They are good about a week.
• Freeze: They can also be frozen – add them to an airtight container for longest storage (2-4 months) or simply in a pan or cookie sheet covered in plastic and foil if you need them in 2 to 4 weeks.

Nutrition

Serving: 1bar | Calories: 107kcal | Carbohydrates: 8.1g | Protein: 1.2g | Fat: 8.8g | Saturated Fat: 4.8g | Cholesterol: 9mg | Sodium: 35mg | Fiber: 1g | Sugar: 6.1g

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

This recipe has been updated – it was originally published in 2014.