No Bake Almond Chocolate Squares – 21 Day Fix Approved

No Bake Almond Chocolate Squares – 21 Day Fix Approved

Yields: 16 (1 square each) (courtesy of Beachbody)

Portion Fix Containers: 1 yellow, ½ blue, 2 teaspoons


  • 1 cup oat flour, (you can make this by pulsing rolled oats in your food processor until it makes a fine powder)
  • ½ cup almond flour (pulse almonds slowly until a fine powder)
  • 3 scoops Vanilla or Chocolate Shakeology (Vegan or Regular)
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 cup all-natural almond butter (or nut butter of choice)
  • 2 tsp. pure vanilla extract
  • ½ cup unsweetened almond milk
  • ¼ cup dark chocolate chips, 70% cacao (or more)


  1. Line 8 x 8-inch baking pan with parchment paper. Set aside.
  2. Place flours, Shakeology, and salt in food processor; pulse to mix.
  3. Add almond butter and extract; pulse for 1 minute, or until crumbly.
  4. Add almond milk; pulse for 1 minute, or until mixture forms a soft dough.
  5. Press dough into prepared pan. Smooth top with a spatula. Freeze, covered, for 15 minutes.
  6. Cut into sixteen squares (approx. 2 x 2 inches).
  7. Melt chocolate in double boiler.
  8. Drizzle melted chocolate evenly on top of squares.
  9. Freeze for 10 minutes, or until chocolate sets.
  10. Store in freezer for up to one week in an airtight container.

Prep Tips:

• You can make your own almond flour by processing 1 cup slivered
almonds in a food processor (or blender with a strong motor). Make
sure that you pulse in 20-second intervals to prevent the almonds
from turning into almond butter. 1 cup of slivered almonds yields
approximately 1 cup of almond flour.
• If you don’t have a double boiler, use a medium stock pot. Fill bottom
of pot with water, place heat-resistant bowl on top, so that water is not
touching the bottom of the bowl. Place over high heat. Once water is
boiling add chocolate chips, stirring until fully melted.