No-Bake Almond Butter Squares


No-bake Almond Butter Squares are wonderful protein bars for after the Clean Program, using coconut flour, cashew meal, almond butter and eggs* for protein. The coconut flour also provides extra fiber, the eggs are a source of necessary choline and cholesterol and the maca is incredibly nourishing, an adaptogen packed with fatty and amino acids, minerals and hormone balancing/libido enhancing/stamina building properties. These are sugar-free; with the cashews and almonds providing a bit of natural sweetness, so having these on hand for post-workout “treats”  is a great way to help curb sugar cravings, especially with coconut oil for extra blood sugar balancing and one of the most perfect fuel sources.

For After the Clean Program

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.  If unsure, please consult your primary care physician. 


1 cup cashew meal

1 cup coconut flour

1 cup almond butter

1/4 cup maca powder

1/4 teaspoon sea salt

4 heaping tablespoons coconut oil

1 teaspoon vanilla

3 large eggs


In a large bowl mix all ingredients, dry first, and then add the almond butter, coconut oil, vanilla and eggs.




When using the coconut oil, it’s best to scoop out the heaping tablespoons (no need to be super exact) and then gently melt over low heat on the stove, until you have a liquid. You should end up with about 1/4 of a cup, give or take.


If the mixture looks too dry and crumbly, you can always melt and add more coconut oil.

If your coconut oil is already liquid (which happens in a very warm house or on a hot day), you can just pour in 1/4 cup.

Mix until it just barely sticks together, not crumbly but not too wet. You want to be able to press it into a baking dish and be able to cut them before hardening completely.


Line your baking dish (I used an 8×8 square which was perfect for the amount this recipe makes) with a sheet of parchment paper and evenly press the mixture down, up to all edges. It doesn’t matter how tall they are since you don’t have to worry about baking time.

Cut the bars into whatever size you want and place in the freezer for 20 minutes or until nice and firm.


Remove and store in a bag or glass container in the freezer (or in the fridge); they’ll keep indefinitely that way, but two weeks is about the max you’ll probably want to have them in there, for optimal taste.


Recipe/Photography//Jenny Nelson