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No Bake Summer Berries + Almond Butter Bar

California Almonds x RD Natalie Rizzo



Serves: Makes 16 servings (approx. 45 grams per serving)
For the Crust
  • 1 cup dates pitted
  • 1 cup raw unsalted almonds
  • 2 tablespoons unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons water
For the Filling
  • 3/4 cup almond butter
  • 2 tablespoons maple syrup
For the Topping
  • 1/2 cup sliced strawberries
  • 1/3 cup blueberries
  1. In a food processor, add the dates, almonds, coconut flakes, vanilla, cinnamon, and water. Blend until a well-combined mixture forms—this will be the crust. It should be sticky to the touch.
  2. Line an 8 by 8 pan with parchment paper. Press the mixture evenly into this pan. Place in the fridge while preparing the filling.
  3. Meanwhile, make the filling. In a food processor, blend the almond butter and maple syrup.
  4. Evenly distribute the filling onto the crust. Top with sliced strawberries and blueberries. Press the fruit down so it sticks. Freeze for at least 2 hours.
  5. When ready to eat, cut into 1”x1” squares. Serve frozen or let them sit at room temperature for 5 to 10 minutes before serving. Store in the freezer for up to one month.
Nutritional Info
Per Serving
Calories 170
Total Fat 12g
Saturated Fat 1.5g
Total Carbohydrate 15g
Dietary Fiber 3g
Total Sugars 10g
Protein 5g
Sodium 30mg
Calcium 76mg
Magnesium 65mg
Vitamin E 5mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.