Nutty Chocolate Bars
This easy, no-bake recipe for Nutty Chocolate Bars uses only a few ingredients to make a delicious gluten-free, grain-free treat reminiscent of the classic Nutty Buddy® Wafer Bar. Perfect for an afternoon snack, after-dinner dessert, or any time you’re craving something sweet!
Growing up shouldn’t mean giving up our favorite childhood treats, so I’ve been on a mission to remake our favorites into healthier, homemade versions. From silky chocolate pudding and fluffy marshmallow rice crispy treats to these new and improved nutty chocolate bars, there’s a way to indulge your inner child without sabotaging your healthy eating goals!
This quick and easy nutty chocolate bar recipe captures the essence of Little Debbie’s Nutty Buddy Wafer Bars –those iconic, crispy, peanut buttery chocolate-coated wafers many of us grew up with.
I used a handful of simple, gluten-free, grain-free, and refined sugar-free ingredients to recreate the crunchy, creamy, nutty, chocolatey goodness you remember. This new and improved recipe has been updated from the original Paleo recipe version on my site published in 2013. I wanted to create a grain-free dessert bar with a better nutritional profile that tastes even more delicious. I know you’re going to LOVE these bars!
Recipe highlights
- A healthier take on a classic. Indulge in the iconic Nutty Buddy goodness with a nutritious makeover using only good-for-you ingredients.
- Easy, no-bake recipe. These bars come together in just a few simple steps without even turning on the oven. Perfect when you need a quick, satisfying snack on the go.
- Customizable. This recipe is easily adaptable to suit your dietary needs and preferences –whether you swap nuts, sweeteners, etc.
- Freezer-friendly. You can store these bars in the fridge, but they’re also delicious straight from the freezer.
Ingredients you’ll need
- Unsweetened shredded coconut. This ingredient adds a light, nutty flavor and subtle sweetness. It’s also rich in healthy fats and fiber, making these nutty bars super satisfying and a great source of energy.
- Raw almonds (unsalted). The crunchy, nutty base of the bars.
- Raw pecans (unsalted). These offer a buttery, softer bite, balancing the crunchy almonds.
- Raw shelled hemp seeds. These itty bitty seeds boost the protein content while contributing to the bars’ structure.
- Ground golden flaxseed. It helps hold everything together while adding a subtle, earthy flavor. Ground chia also works here, offering similar health benefits.
- Natural creamy peanut butter. The creamy, rich component that holds the bars together and makes them taste indulgent and delicious! You’ll also need a spoonful for the topping. Make sure that it’s a no-stir peanut butter for the best texture.
- Honey. Adds a pleasant natural sweetener and helps bind the ingredients together.
- Vanilla extract. Gives the bars depth and a warm, sweet aroma. Use good-quality pure vanilla extract for the best flavor.
- Sea salt. Enhances the other ingredients’ flavors, making the bars taste richer and more decadent.
- Chocolate chips. The topping is a melted chocolate and creamy peanut butter mixture. You can use semi-sweet or dark chocolate chips, whichever you prefer.
How to make healthy nutty buddy bars
Step 1: Toast the coconut. Toast the coconut in a dry skillet over medium heat, stirring frequently until golden. Set it aside to cool.
Step 2: Prepare the pan. Meanwhile, line an 11×7” glass pan with wax paper. Make sure the paper comes up the sides of the pan (this will make it super easy to lift the bars out later).
Step 3: Pulse the ingredients. Grab your food processor and pulse the nuts until they have a texture similar to coarse sand. Then, add the rest of the ingredients, except for the chocolate chips and extra peanut butter, and pulse until everything is combined and starts to clump into a ball.
Step 4: Press and chill. Pour the mixture into the prepared pan. Press it down firmly and evenly, smoothing it out to the corners, then pop it in the fridge for about 30 minutes.
Step 5: Melt and spread. Meanwhile, melt the chocolate chips and the extra tablespoon of peanut butter in a double boiler, stirring frequently until smooth. Pour the mixture over the chilled bars, using a spoon or spatula to spread it evenly.
Step 6: Final chill and slice. Place the pan back in the fridge just until the chocolate topping is firm and set. Lift the bars out of the pan using wax paper and transfer to a cutting board. Slice into 15 squares and enjoy!
Recipe tips and FAQs
- Consistency matters. When processing the nuts, aim for a slightly larger texture than almond flour. This will create the perfect crunch in each bite without being too crumbly.
- Chill for easy cutting. To ensure smooth, easy slicing, make sure the bars have chilled long enough for the chocolate topping to set fully. This will prevent the chocolate from cracking or smudging when you slice it.
- Batch size. If you’re making these bars for a crowd or want to prep extra to freeze, double the recipe and use a larger pan. The bars make the perfect grab-and-go snack straight from the fridge or freezer.
- Extra crunch. Try adding a handful of crispy rice cereal or puffed quinoa to the nutty bar mixture for a different texture. This will give the bars an extra crunch and a lighter bite.
Variations
- Coconut – If coconut isn’t your favorite, you can swap it out for finely chopped almonds, cashews, or even oats. Your bars will have a different texture and flavor but still be nutty and satisfying.
- Almonds – Not a fan of almonds? Substitute them with cashews, hazelnuts, or even macadamia nuts. Each nut will bring a different richness and crunch to your bars.
- Pecans – If you’re out of pecans, walnuts are a great alternative with a similar buttery flavor and soft texture.
- Hemp seeds – You can swap the hemp seeds for chia or ground sunflower seeds. While they may slightly alter the texture, they’ll still provide the extra nutrition and crunch.
- Nut butter – Looking for a peanut-free option? You can use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
- Sweetener – You can substitute honey for maple syrup, agave nectar, or date syrup. However, the texture and sweetness might vary.
FAQ
Each bar has 16 carbs and 4 grams of fiber, but you can reduce the carb content further and make this recipe more keto-friendly by using sugar-free chocolate chips and sugar-free honey or maple syrup. You can also opt for a low-carb sweetener like monk fruit syrup.
For a Paleo-friendly option, swap the peanut butter for creamy almond butter. Also, use chocolate chips made without refined sugars –Guittard 72% dark chocolate chips sweetened with coconut sugar are an excellent choice that keeps the recipe compliant.
If you don’t have a food processor, you can finely chop the nuts and combine the ingredients by hand or use a blender on a low setting. It may take a bit longer, but you’ll still get a similar texture that works well for this recipe.
Storing and freezing
Storing: To keep your nutty chocolate bars fresh, store them in an airtight container in the refrigerator for up to two weeks.
Freezing: You can also freeze these bars for up to 3 months. Just make sure they’re stored in an airtight container and thaw for a minute or so before enjoying them.
More healthy, no-bake desserts
- Light Coconut Cream Pie
- No-Bake Dairy-Free Cookies
- No-Bake Chocolate Peanut Butter Protein Bars
- Nutella Protein Balls
If you love this gluten-free nutty bars recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Nutty Chocolate Bars
Equipment
- 11×17" glass baking pan
- wax-paper
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup almonds -raw, unsalted
- 1 cup pecans -raw, unsalted (you can also use walnuts here)
- 2 tbsp raw shelled hemp seeds
- 2 tbsp ground golden flaxseeds
- ¾ cup natural creamy peanut butter -no stir
- ¼ cup honey or good-quality maple syrup
- 2 tsp vanilla extract
- ½ tsp sea salt -can use less and adjust to taste
For the topping:
- ½ cup semi-sweet chocolate chips or dark chocolate chips
- 1 tbsp creamy peanut butter
Instructions
- In a dry skillet over medium heat, toast the coconut for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
- Meanwhile, line an 11×7 glass pan with wax paper, making sure you come up the sides of the pan (you want to be able to lift the bars out of the pan to slice.)
- Pulse nuts in a food processor until they resemble coarse sand (you want the pieces a little larger than almond flour.)
- Add all other ingredients into the food processor, except the chocolate chips and extra tablespoon of peanut butter. Pulse until thoroughly combined, and the mixture starts sticking together in a ball.
- Pour the mixture into the wax paper-lined pan and smooth out to the corners. Refrigerate to set, about 30 minutes.
- Melt the chocolate chips and tablespoon of peanut butter in a double-boiler, stirring frequently until smooth, and pour over the chilled bars. Spread out evenly with a spoon or spatula.
- Chill bars for another 10-15 minutes, until the chocolate topping is firm and set. Lift the wax paper out of the pan, place bars on a cutting board and cut into 15 squares.
Notes
- Paleo-friendly option: substitute the peanut butter for creamy almond butter and use chocolate chips made without refined sugars. Guittard makes 72% dark chocolate chips sweetened with coconut sugar.
- For easy cutting: make sure that the bars have chilled long enough for the chocolate topping to set.
- Looking to lower the carbs? You can use your favorite brand of sugar-free chocolate chips and a sugar-free honey or maple syrup substitute to lower the sugar and carb count.
- Batch size. If you’re making these bars for a crowd or want to prep extra to freeze, double the recipe and use a larger pan. The bars make the perfect grab-and-go snack straight from the fridge or freezer.
- Extra crunch. Try adding a handful of crispy rice cereal or puffed quinoa to the nutty bar mixture for a different texture. This will give the bars an extra crunch and a lighter bite.
Nutrition
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OH YUUUMMMM! These look amazing. Pinned!!
Thank you Marsha! 🙂
sure sounds yummy, but where do you get an 11 x 7 pan?
Thanks! I’ve had my 11×7 so long that I don’t remember where I purchased it. Target or Walmart should have them with the Pyrex bakeware.
No hemp seeds. ..go or no go?
Go for it Trisha! Would be fine without them…they just add more healthy goodness 🙂
Do you think it would taste just as good without the shredded coconut? I’m not a fan of it. Or maybe I could swap it out with something else?
You could just add more nuts in place of the coconut 🙂
Awesome going to try this one for sure. Thank you 🙂
You’re welcome Marisa!
Not wax paper…should use Parchment paper….please!
I use parchment when baking, but wax is fine when they are going into the refrigerator
I made these last week and they didn’t last very long. They were so good.
Thank you Mary! Glad you enjoyed them!
Where is the link to pin this? I don’t want to follow all your boards or everything you do. I want to pin this recipe. There is no place to do that, that I can see. ?
The link is below the photo
you can try them without it, but it does add great flavor. Try adding a tbsp of maple syrup instead.
Thanks for sharing! Just made them last night, they are amazing!! I didn’t have enough chocolate chips so I made my own topping with raw cacao, coconut oil, honey, vanilla and a little more peanut butter and it worked out great! I’m recommending these to my friends that are new to the healthy dessert community because it’s so easy and needs minimal ingredients!
Thank you Ana! So glad you loved them and thank you for sharing with friends! 🙂
Made this tonight and it was absolutely AMAZING! Oh my goodness 🙂
Thank you Anne! I’m so glad that you enjoyed the recipe.
Just made these – used all almonds, no pecans, subbed brown rice syrup for honey, and chia seeds for both flax/hemp. All those changes but they turned out great. Had to use sweetened coconut too, so we added just a drizzle of chocolate on top instead of a thick layer. Definitely a hit!
Love your subs, I’ll have to try that version, too! Glad you liked the recipe. 🙂