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No Bake Almond Joy Squares

Makes 36 squares

Preheat oven to 350 (only if you choose to toast the coconut and almonds

Prep Time: 2 hours to assemble and refrigerate

Line 8x8 glass baking dish with parchment paper


The most difficult part of this recipe is waiting for these rich little nuggets to chill before eating

them all up! You can speed up the process by putting them in the freezer while you are making the topping.




1 cup coconut flour

1 1⁄4 cups raw cacao powder (I prefer Bright Earth)

1 scoop Bullet Proof Collagen Powder (or any protein powder)

1⁄2 cup sunflower seed butter (unsweetened & unsalted)

1⁄2 cup almond butter (you can use whichever kind of nut/seed butter preferred)

1⁄2 cup chopped almond, *toasted (optional)

1 1⁄4 cups raw local honey

1 1⁄2 cups pumpkin, sweet potato, or banana puree’


Coconut topping-

1 1⁄2 cups shredded, unsweetened coconut, *toasted (optional)

1/3 cup raw organic coconut oil, melted (I prefer Bright Earth)

2 Tbsp. Bulletproof Brain Octaine Oil (optional/can be replaced with coconut oil)

3 Tbsp. pure Grade B Maple Syrup

3⁄4 cup stevia sweetened mini chocolate chips (I prefer Lilly’s)



To make bars-

1. In medium sized glass mixing bowl, mix bar ingredients until smooth.

2. Spread evenly into parchment lined glass dish

3. Cover and chill for 1 hour (or more)

To make topping-

1. In medium sized glass bowl, stir together all topping ingredients, except chocolate chips.

2. Fold in 1⁄2 cup chocolate chips (saving the rest for sprinkling on top)

3. Spread evenly over bars

4. Sprinkle with remaining chocolate chips

5. Chill for an additional hour or overnight

6. Cut into squares and serve

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