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Jillian Harris


Vegan Almond Butter Bars

Good morning everyone!! Today we have a delish treat to share with you thanks to Tori from Fraiche Nutrition!! I will let her share the recipe for the Vegan Almond Butter Bars with you below but first I wanted to let you in on a little pro tip when it comes to buying baking ingredients for recipes such as these!!

When it comes to oats, flour, shredded coconut, nuts, etc. I love to get my supply at Bulk Barn foods as you can buy as much (or as little) as you like (at a great price!!) and they have an amazing Reusable Container Program and Zero Waste Community!! You can find out how this works, here, or check out their flyer for some great deals! Alright, I’m going to hand this over to Tori now!

Jillian Harris Vegan Almond Butter BarsJillian Harris Vegan Almond Butter Bars

Hi everyone!! Tori here!! These not-too-sweet bars are whipped up in a food processor and make the perfect treat … they are also completely vegan! They freeze nicely, making them awesome for last minute guests or a healthier weekday treat to pop in your work lunch (just wrap them individually). Using mini chocolate chips gives the illusion that there are loaded with chocolate but it’s a case of a little going a long way! We used vegan butter in this recipe but you could easily swap it for coconut oil.


Makes about 15-20 bars

  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • 1 cup flaked sweetened coconut
  • ½ cup plus ¼ cup vegan butter
  • ¼ cup brown rice syrup
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • 1 cup smooth almond butter
  • 2 tablespoons maple syrup
  • ¼ cup mini dark chocolate chips


  1. Preheat the oven to 350F and grease and line a 9×9” square baking pan with parchment paper, leaving extra hanging over the edges.
  2. Combine the oats, flour, coconut, ½ cup vegan butter, brown rice syrup, brown sugar, vanilla and sea salt in a food processor. Process until the mixture sticks together.
  3. Reserve ¾ cup of the base mixture and firmly and evenly pat the rest of the mixture into
    the bottom of the prepared pan. Bake for 10 minutes and set aside.
  4. In a medium bowl combine the almond butter, maple syrup, and ¼ cup vegan margarine
    and beat with an electric mixer until smooth and creamy. Spread the almond butter mixture on top of the baked prepared crust, sprinkle the top with the remaining crumb mixture and sprinkle evenly with the chocolate chips.
  5. Bake until the edges and top are a very light golden brown, 20-25 minutes and set aside to cool. To cut the bars simply lift the bars out of the pan using the parchment paper as leverage, place on a cutting board and cut into the desired shape and number of bars.

Jillian Harris Vegan Almond Butter Bars Jillian Harris Vegan Almond Butter Bars Jillian Harris Vegan Almond Butter Bars




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  1. Ronda

    July 13th, 2018 at 10:27 am

    It would be nice if you included nutrition information with your recipes 🙂

  2. Stacey

    July 13th, 2018 at 1:41 pm

    Can the coconut be omitted without affecting the bar or should something be substituted for it? Love bars for quick easy snacks especially with having two kids under two! :$:)

  3. Jillian Harris

    July 25th, 2018 at 3:26 pm

    We haven’t tried that yet but maybe try substituting the coconut for oats?? Let us know what you come up with! XO

  4. Aliza

    July 13th, 2018 at 4:16 pm

    These sound amazing! Could you swap out the brown rice syrup for maple syrup?! Thank you!

  5. Jillian Harris

    July 25th, 2018 at 3:25 pm

    We haven’t tried it but the brown rice is more sticky than the maple syrup so if you swap it out the bars may not be as sticky! Let us know what you try!! xo

  6. Tanya

    July 14th, 2018 at 4:52 am

    How can I make this gluten free?

  7. Jillian Harris

    July 25th, 2018 at 3:23 pm

    Ohhhh we haven’t made these gluten free!! If you happen to test it, let us know what you did!! xoxo

  8. Bre

    July 14th, 2018 at 12:25 pm

    These look delicious!!!! Can you please tell me the nutrition facts on these? Thank you 🙂

  9. Bre

    July 18th, 2018 at 7:46 am

    These look delicious!! Can you please let me know the nutrition facts on them? Thanks 🙂

  10. Jillian Harris

    July 18th, 2018 at 2:47 pm

    Hi Bre! We actually don’t have the nutritional facts … other than the fact that they taste YUMMY!!! LOLLL!!

  11. Ally

    July 19th, 2018 at 5:53 pm

    Holy!!! These are AMAZING! I used an 8×8 pan and forgot to add on more baking time, but dang these turned out SO WELL anyways.

  12. Jillian Harris

    July 20th, 2018 at 9:24 am

    WOOOOHOOOO!!!! SO glad you loved them!!! XO

  13. Libby

    July 20th, 2018 at 10:53 am

    Delicious. An editing note: almost all “chocolate chips” are not vegan so I suggest “vegan chocolate chips” just as [Tori] has listed “vegan butter” as an ingredient. Thank you for featuring vegan and plant-based recipes in your blogs and social media. And for limiting animal products and byproducts in your life.

  14. Alaina smith

    July 24th, 2018 at 7:10 am

    I would like to make these gluten free. Do you have a suggestion on what flour substitutes would work best?? Thanks

  15. Jillian Harris

    July 25th, 2018 at 3:14 pm

    Hi Alaina!! We haven’t tried making it GF but if you do, let us know how it turned out!!!! XOXO

  16. Alyssa

    August 12th, 2018 at 4:58 pm

    I made them GF and used maple syrup instead of brown rice syrup (couldn’t find any at Nester’s today) and they are amazing… although I misread the directions and set aside 3/4 of the mixture instead of 3/4 CUP so the crust is super thin/non-existent LOL! Can’t wait to try again though. SO GOOD! ?

  17. Annie

    September 23rd, 2018 at 4:49 am

    What flour did you use to make GF?

  18. Rachel

    August 31st, 2019 at 5:43 am

    These sound amazing! I do wish there was nutritional information though. Please consider adding that to your recipes in the future.

  19. Jessica David

    September 2nd, 2019 at 4:15 pm

    I made these yesterday and they are absolutely delicious 😋. I substituted the all purpose flour for Millet flour.

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