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I had a whole bag full of chopped walnuts that have been sitting in my pantry for 8 months. So what did I do? I made some Chocolate Walnut Bars! These bars have a thin pie-like crust and a layer of dairy-free chocolate topped with toasty walnuts drenched in a bubbling sticky caramel sauce before baking. They are SO delicious, and I can’t stop eating them for breakfast with my coffee. (Help!)
Fresh out of the oven? They’re super messy, gooey and heavy on the walnuts. After sticking them in the freezer? The melty chocolate becomes a deliciously crunchy layer, and the pie crust flavors come to the forefront. Take your pick. the mister and I thoroughly prefer them frozen. 🙂
About the Ingredients – Pie Crust
Almond Flour – This is the base of the pie crust. I typically use fine, blanched almond flour by Bob Red Mill’s (available at my local grocery) or by Arthur’s Organics (available on Amazon). This recipe is pretty forgiving so you can also use natural almond flour which is coarser. I had a little bit of natural almond flour, so I used a mixture of both when I tested this recipe.
Cassava Flour – A finer flour, this lightens the texture of the pie crust slightly. It also helps to bind the ingredients together once wet.
Maple Syrup & Coconut oil – The perfect amount of sweetener and fat content. Also helps to bind the ingredients together.
Vanilla Extract – A hint of vanilla is always welcome in baked goods! I actually forgot to add vanilla extract two times when I was testing these! It’s not absolutely necessary, but it definitely adds a nice flavor.
About the Ingredients – Topping
Vegan Butter – I tend to use butter sticks by Earth Balance. Miyoko’s ingredients are less processed so that is another good option. If you’re strictly Paleo, definitely go for real butter if you’re not dairy free, or you can also use coconut oil.
Non-Dairy Milk – Any plant-based milk will do.
Coconut Sugar & Maple Syrup – Turns the mixture into sticky deliciousness.
Cinnamon – Adds a hint of warming spice – don’t skip out!
Chopped Walnuts – Small pieces work well here and make the bars easier to cut & bite into.
Dairy Free Chocolate Chips – To keep these free of refined sugar, I’d opt for the Dark Chocolate Gems by Hu Kitchen. If you are consuming refined sugar, Enjoy Life is a great option that is more widely available. I’d go for the semi-sweet version to ease up on the sugar.
If you make these Chocolate Walnut Bars, I’d love to know! Leave a comment or review down below, or tag me on Instagram. It brings me so much joy to see you guys trying my recipes! And I’d love to know if you enjoy them as much as I do. 🙂
Looking for other sweet treats? Try my Strawberry Brown Butter Shortbread Bars. Or my Banana Nut Mini Muffins!
Chocolate Walnut Bars – Low FODMAP, Vegan, Paleo-Friendly
Ingredients
Pie Base Ingredients
- 1 cup fine, blanched almond flour
- ¼ cup cassava flour
- ¼ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Topping Ingredients
- 4 tablespoons vegan butter if strictly Paleo and not dairy free, you can use regular unsalted butter; can also sub with coconut oil
- ¼ cup non-dairy milk
- ⅓ cup coconut sugar
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1½ cups chopped walnuts
- 1 cup dairy free & refined sugar free chocolate chips
Instructions
- Preheat oven to 350°F and line a 9×9-inch baking sheet with parchment paper.
- In a large bowl, mix all pie-base ingredients until thoroughly combined.
- Transfer dough to the baking dish, pressing down with a spatula or the back of a spoon to distribute dough into even layer. Bake for 15 minutes, until edges are slightly browned. Once done, set aside to cool for a few minutes.
- In a small saucepan over medium heat, combine butter, non-dairy milk, coconut sugar, maple syrup, cinnamon and sea salt. Stir to melt solid ingredients and bring to a boil. Let boil for 1 minute.
- Turn off heat and add chopped walnuts. Stir to coat walnuts in sauce.
- Sprinkle chocolate chips over slightly cooled pie base. Spoon walnut mixture over chocolate chips, distributing mixture evenly.
- Bake for another 15 minutes. Once done, let cool in pan for 10 minutes before removing and cutting. Enjoy warm or at room temperature. OR store in an airtight container and enjoy straight out of the freezer (it's seriously SO delicious this way!).