I learned a new word last week: procrastibaking. According to an article in the New York Times, it’s “the practice of baking something completely unnecessary, with the intention of avoiding real work.”
I can’t remember the last time a newspaper article rang so familiar. I’ve found my people!
Apparently we procrastibakers are scattered all over the globe. We collectively find our way to the kitchen instead of digging into a work project, paying bills, or filling out school forms. Unlike some procrastibakers, who choose elaborate, multi-day projects, I gravitate towards cookies and bars that can be knocked out in no time. Usually there’s chocolate involved. And lately, these Dark Chocolate No-Bake Almond Butter Bars have been my procrastibaking recipe of choice.
The bars are pulled from the pages of a dandy of a cookbook called Alternative Baker. I became enamored of its author, Alanna Taylor-Tobin, when we collaborated on the photos for my next cookbook. She’s a trained pastry chef, food stylist, and crack food photographer. She’s also gluten-sensitive, which is where the “Alternative” in Alternative Baker comes into play. The recipes rely on flours from a range of gluten-free grains, which lend enormous interest and flavor. I like that she manages to pull off her desserts and breads without requiring guar or xantham gum — common in gluten-free baking, but not alway well-tolerated or easy to source .
The recipe has been a HUGE hit in our house. I’ve made them five times, experimenting with various nut and seed butters, playing around with ratios, and swapping in some honey when I didn’t have enough maple syrup. The results have been consistently excellent. It’s a perfect treat to deliver to a friend, bring for a school party, or stow in the fridge for when your sweet tooth strikes. The bars are small, rich, and a little bit decadent. Still, each one comes in at just 2 teaspoons or so of added sugar, while being full of fiber, protein, vitamin E, and heart healthy fats. More importantly, they’re an excellent way to procrastibake!
No-Bake Dark Chocolate Almond Butter Bars
These no-bake bars fall into the category of healthier treat. They're darn delicious thanks to a combination of almond butter, maple syrup, and dark chocolate, but get a nourishing punch from rolled oats, almonds, hemp seeds, and cacao nibs. Serve them for an after school snack with a glass of milk or wait to enjoy them for a post-dinner dessert. Swap in peanut for almond butter and the bars will remind you of peanut butter cups...only better.
Ingredients
- 1 cup smooth, unsweetened, natural almond butter (stirred and at room temperature)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup sliced almonds
- 1/3 cup dried tart cherries (or dried cranberries)
- 1/4 cup hulled hemp seeds
- 1/4 cup cacao nibs
TOPPING
- 2 teaspoons extra-virgin coconut oil
- 1/2 cup bittersweet chocolate chips or chopped chocolate
- cacao nibs, hemp seeds, and flaky sea salt (optional), for sprinkling
Instructions
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In a large bowl, whisk together the almond butter, maple syrup, vanilla, and salt until smooth. Set aside.
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Place the oats in a large skillet set over medium-low heat, and toast, stirring regularly, for 4 minutes. Push the oats to the side a bit to make room for the almonds. Add to the pan and toast until lightly browned and fragrant, 3 to 4 minutes, stirring oats and almonds occasionally so they don't burn.
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Add the oats and almonds to the almond butter mixture, along with the dried cherries, hemp seeds, and cacao nibs. Use a rubber spatula to stir everything together until combined.
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Line an 8-inch square pan with a sling of parchment paper that overhangs on the sides. Scrape the oat mixture into the pan and press it down firmly and evenly with slightly damp hands until you have a flat surface of even thickness.
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To make the topping, combine the coconut oil and chocolate in a microwave-safe bowl. Melt on high in the microwave in 30-second bursts, stirring after each one until completely melted and smooth. Pour the melted chocolate over the oat bars. Spread with a rubber spatula to cover the surface of the bars. Sprinkle the top with cacao nibs, hemp seeds, and flaky salt.
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Place the pan of oat bars in the refrigerator for at least 2 hours. When you’re ready to cut, loosen the edges of the bars with the tip of a knife before pulling the bars out by the edges of the parchment sling. Cut into 20 bars. Store in an airtight container in the refrigerator, where they will keep for a week or longer.
Recipe Notes
Recipe lightly adapted and printed with permission from Alanna Taylor-Tobin
