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Homemade Almond Butter Crunch Candy Bars

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 24-36 bars 1x


Creamy almond butter layered on top of crunchy pecans and coated in magic shell for a delicious treat that is grain, gluten, and refined sugar free.



Crunch layer

3 cups pecans, finely chopped

¾ cup raisins

2 tablespoons coconut oil

1 ¼ cup carob or dark chocolate chips

Creamy layer

1 cup creamy almond butter (I love RX Vanilla)

2 teaspoons vanilla bean powder

3 tablespoons melted coconut oil


1/3 cup coconut oil

1 ½ cups carob or cocoa powder


Make the crunch layer.  Line an 8 inch square pan with parchment paper.  Place coconut oil and chips in a medium microwave safe bowl.  Microwave on high in 30 second increments, stirring in between, until fully melted.  Stir in the pecans and raisins until completely coated.  Pour into the prepared pan and press firmly into an even layer.  Refrigerate for about 30 minutes to set.


Make the creamy layer.  In a medium bowl (the same one if you wipe it out!), stir together coil, almond butter, and vanilla until completely combined.  Spread over the set crunch layer, smooth into an even layer, and refrigerate for at least one hour and up to overnight.


Once set, remove the bars from the pan using the parchment paper and cut into candy bar shapes.  Make the coating.  In a small microwave safe bowl, melt the coconut oil.  Stir in the carob or cocoa powder until completely combined.  Using a fork, dip each bar into the coating, allow excess to drip off, and place back on the parchment to set.


Once set, candy bars may be stored in an airtight container in the refrigerator for up to 3 weeks.

  • Prep Time: 30 minutes