Grain free almond chocolate truffle bars are a gluten free, paleo cookie with an almond flour base topped with a classic chocolate truffle layer. You can find more easy recipes like this on our Simple Cookie Recipes page!
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 Moose Munch Honey Caramel Corn, Homemade Butter Mints, Mini Almond Joy Brownies, and Crunchy Layered Peanut Butter Brownies, I like to add a few gluten and grain free options, since there are always people on our list who would appreciate it.
I’m also experimenting with lower sugar and unrefined sugars like honey and maple syrup. I’ve had good success recently with Flourless Coconut Almond Bars, Healthy Chocolate Covered Pecans 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?
By the way, if you’d like more easy-to-make, slightly healthier treats (for holiday or anytime) that you can gift to others – or can keep them for your family, or even all for yourself – check out this free eBook you can grab full of low sugar desserts and treats:
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I was so excited as I was testing this Almond Chocolate Truffle Bars recipe because they are, in my humble opinion, SO GOOD. I went around and around with the title, though – if I called them ‘truffle’ bars, does that mean they are chocolate, or do I need to add chocolate in the title, too? In the end I split the difference, calling them simply Almond Truffle Bars in the titled photo, but adding the Chocolate to the article title.
Almond Chocolate Truffle Bars
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.
I decided to create a truffle topped bar with an almond flour base, since it reminded me of one of my favorite shortbread-type cookie bars.
The only tricky part of this recipe is spreading the dough in the pan, since it acts a bit different than regular flour doughs.
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.
This is also a recipe that takes time for cooling and refrigerating, so you’ll want to plan that into your baking schedule. I find it best to start these types of recipes first, if I’m making more things, then move on to something else while they’re cooling (like coating nuts in chocolate or some other thing).
I think these are best when kept in the refrigerator and brought out a few minutes before serving. They can also be frozen. Add them to a lidded container or simply in a pan or cookie sheet covered in plastic and foil. They will last a few months like this.
TIP: I have yet to find a goodie 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!
Grain Free Almond Chocolate Truffle Bars
- 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 cup almond flour
- 1 tablespoon coconut flour
- 1 pound bittersweet chocolate chopped (or about 2 ⅔ cups chips)
- 2/3 cup whipping cream
- pinch salt
- Preheat oven to 375 degrees and line a 9x9-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.
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