These Dark Chocolate Almond Ricotta Crumble Bars deliver everything you want from a homemade baked treat — a crisp, nutty almond base, a creamy cocoa-ricotta center, and a golden crumble top that shatters just enough with every bite. Naturally gluten-free, sweetened with honey or maple syrup, and ready in under 40 minutes, they are the kind of bars you make once and then make every week.
What makes Dark Chocolate Almond Ricotta Crumble Bars genuinely different from standard chocolate bars is the filling. Instead of a ganache or jam layer, a whipped mixture of ricotta, cocoa powder, and honey creates a creamy, custard-like center that sets firm enough to slice cleanly but stays soft and almost mousse-like when you bite in.
Ingredients
For the crumble base and topping:
- 1 cup (100 g) finely ground blanched almond flour
- ½ cup (85 g) dark chocolate chips
- ½ cup (50 g) sliced almonds
- ¼ cup (55 g) unsalted butter, melted
For the ricotta filling:
- 1 cup (250 g) whole milk ricotta cheese, drained
- ¼ cup (85 g) honey or pure maple syrup
- ¼ cup (25 g) unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon fine salt
- Pan: 8×8 inch square baking dish, greased and lined with parchment paper with overhang on two sides.
Before You Start
Drain the ricotta. Place it in a fine-mesh strainer over a bowl for 15–20 minutes before mixing. Excess moisture in the filling prevents the Dark Chocolate Almond Ricotta Crumble Bars from setting cleanly and makes slicing messy. This single step is non-negotiable.
Honey vs. maple syrup. Both work beautifully. Honey gives a floral warmth that pairs naturally with the dark chocolate. Maple syrup adds a deeper, more caramel-like sweetness with a subtle woodsy note. Use whichever you prefer — the texture and bake time are identical.
Chocolate chip quality matters here. Because the chips are in the crumble rather than melted into a smooth ganache, you taste their quality directly. Use 60–70% cacao dark chocolate chips for the best bittersweet contrast against the sweet ricotta filling.
How to Make Dark Chocolate Almond Ricotta Crumble Bars
Prep time: 15 minutes | Bake time: 25–30 minutes | Cool time: 1 hour | Yield: 16 bars
- Preheat and prepare. Heat oven to 350°F (175°C). Grease the baking dish and line with parchment paper, leaving an overhang on two opposite sides to use as a lifting sling after baking.
- Make the ricotta filling. In a bowl, combine the drained ricotta, honey (or maple syrup), cocoa powder, vanilla extract, and salt. Stir until completely smooth and uniform — no white streaks of ricotta should remain. The mixture should look like thick chocolate pudding. Set aside.
- Make the crumble. In a separate bowl, combine the almond flour, dark chocolate chips, sliced almonds, and melted butter. Stir until the mixture clumps loosely — it should hold together when pressed but crumble apart when broken. This is the texture you want for both the base and the topping of your Dark Chocolate Almond Ricotta Crumble Bars.
- Press the base. Tip roughly half the crumble mixture into the prepared baking dish. Press it firmly and evenly into the bottom using the back of a spoon or the flat bottom of a glass. A compact, even base prevents the filling from seeping underneath.
- Add the ricotta layer. Spoon the ricotta filling over the pressed base and spread into an even layer using an offset spatula or the back of a spoon. Take it all the way to the edges.
- Add the crumble topping. Scatter the remaining crumble mixture evenly over the ricotta filling. Do not press it down — leave it loose so it bakes into a genuine crumble rather than a solid second layer.
- Bake. Bake for 25–30 minutes until the topping is golden and the filling looks set at the edges. The center may still look slightly soft — that is correct. It firms as it cools.
- Cool completely. This is the most important step. Let the Dark Chocolate Almond Ricotta Crumble Bars cool in the pan for at least 1 hour at room temperature before lifting out and slicing. Cutting warm bars results in a collapsed, messy filling. For the cleanest cuts, refrigerate for 30 minutes after room temperature cooling.
Tips for Perfect Results
Press the base firmly. A loose base crumbles when you try to lift the bars. Use the flat bottom of a measuring cup to compress the base layer into a solid, even sheet before adding the filling.
Don’t skip the overhang parchment. These bars are too moist to pry out of a pan without it. The parchment sling lets you lift the whole block cleanly before slicing.
Slice with a sharp knife wiped between cuts. The ricotta layer is creamy and will drag under a dull blade. A sharp chef’s knife, wiped clean with a damp cloth between each cut, gives clean, bakery-neat edges.
Toast the sliced almonds first. Spread sliced almonds on a baking sheet and toast at 325°F for 5–6 minutes until lightly golden before adding to the crumble. Toasted almonds have a deeper, nuttier flavor and stay crispier in the crumble topping after baking. If you enjoy almond-forward baked bars, the Almond Ricotta Torte Flourless uses a similar almond flour base in a more refined, single-layer format.
Variations
Espresso Dark Chocolate Bars: Add 1 teaspoon of instant espresso powder to the ricotta filling along with the cocoa. The espresso intensifies the dark chocolate flavor dramatically without adding a strong coffee taste. A natural companion to the Espresso Ricotta Cake if you’re building a chocolate-coffee themed dessert spread.
Orange Zest & Dark Chocolate: Fold the zest of 1 orange into the ricotta filling. Orange and dark chocolate is one of the great classic Italian pairings — it makes these Dark Chocolate Almond Ricotta Crumble Bars feel distinctly more sophisticated.
Raspberry Swirl Center: Drop 3–4 teaspoons of raspberry jam over the ricotta layer before adding the crumble topping. The berry-chocolate-almond combination is deeply satisfying and adds a bright visual element when the bars are sliced.
White Chocolate & Pistachio Crumble: Swap dark chocolate chips for white chocolate chips and replace the sliced almonds with roughly chopped pistachios. Skip the cocoa from the filling and use plain ricotta sweetened with honey and vanilla for a completely different but equally stunning bar.
Salted Caramel Drizzle: After baking and cooling, drizzle the tops of the Dark Chocolate Almond Ricotta Crumble Bars with a tablespoon of store-bought salted caramel sauce and a pinch of flaky sea salt. The sweet-salty-bitter combination against the creamy ricotta center is exceptional.
Storage
Room temperature: Store Dark Chocolate Almond Ricotta Crumble Bars in an airtight container at room temperature for up to 2 days. Layer bars between sheets of parchment paper to prevent sticking.
Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. The ricotta filling firms further in the fridge — let bars sit at room temperature for 10–15 minutes before eating for the best texture and fullest chocolate flavor.
Freezer: These bars freeze exceptionally well. Wrap individual bars in plastic wrap and store in a zip-lock freezer bag for up to 2 months. Thaw at room temperature for 45–60 minutes. The almond flour crumble holds its structure through freezing better than wheat-based crumbles.
- Make-ahead: Bake up to 2 days ahead, cool completely, and refrigerate covered. Slice just before serving for the cleanest presentation.
Frequently asked questions
Are these Dark Chocolate Almond Ricotta Crumble Bars gluten-free?
Yes — completely. The recipe uses only almond flour with no all-purpose or wheat flour anywhere. Always verify that your cocoa powder, chocolate chips, and baking dish are free from cross-contamination if you are baking for someone with celiac disease.
Can I use milk chocolate chips instead of dark?
Yes, though the result will be noticeably sweeter. Dark chocolate (60–70% cacao) balances the sweetness of the honey and ricotta filling. Milk chocolate tips the balance toward very sweet — if you go that route, reduce the honey in the filling to 3 tablespoons to compensate.
My filling didn’t set — what went wrong?
Two likely causes: the ricotta wasn’t drained (excess moisture prevents setting) or the bars were cut before fully cooled. Always drain ricotta for at least 15–20 minutes and cool the Dark Chocolate Almond Ricotta Crumble Bars completely — at least 1 hour at room temperature, then 30 minutes in the refrigerator — before slicing.
Can I use almond meal instead of almond flour?
Almond flour (blanched, finely ground) gives a finer, more cohesive crumble. Almond meal (coarser, made from whole almonds) works but produces a grainier, denser base. If almond meal is all you have, pulse it in a food processor for 30 seconds before measuring to refine the texture.
Can I make these dairy-free?
Replace the ricotta with full-fat coconut cream cheese or a cashew-based ricotta alternative. Replace butter in the crumble with melted coconut oil. The texture will be slightly softer but the bars will still set and slice cleanly after proper chilling. For more dairy-free-adaptable ricotta bar ideas, the Brown Butter Chocolate Chip Ricotta Blondies and Peanut Butter Ricotta Swirl Brownies both follow a similar one-bowl bar format worth exploring.
Conclusion
These Dark Chocolate Almond Ricotta Crumble Bars are a gentle, crowd-pleasing dessert that wraps familiar flavors into a simple, satisfying treat. For a gluten-free take and more ideas that lean into almond crumbles, see Gluten Free Almond Crumble Bars – The Loopy Whisk. Enjoy these bars warm or chilled; they keep well and make a lovely addition to any table where good company and warm memories are welcome. Dark Chocolate Almond Ricotta Crumble Bars are perfect for bringing people together and for those quiet afternoons when a small, sweet comfort is just what you need.
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Dark Chocolate Almond Ricotta Crumble Bars
- Total Time: 45 minutes
- Yield: 16 bars
- Diet: Gluten-Free
Description
Deliciously creamy and nutty, these Dark Chocolate Almond Ricotta Crumble Bars combine a crisp almond base with a rich cocoa-ricotta filling and a golden crumble topping.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- ½ cup (85 g) dark chocolate chips
- ½ cup (50 g) sliced almonds
- ¼ cup (55 g) unsalted butter, melted
- 1 cup (250 g) whole milk ricotta cheese, drained
- ¼ cup (85 g) honey or pure maple syrup
- ¼ cup (25 g) unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon fine salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare the baking dish by greasing it and lining with parchment paper, leaving an overhang on two sides.
- Combine the drained ricotta, honey (or maple syrup), cocoa powder, vanilla extract, and salt in a bowl. Stir until smooth.
- Mix the almond flour, dark chocolate chips, sliced almonds, and melted butter in a separate bowl until it clumps loosely.
- Press half of the crumble mixture firmly into the bottom of the prepared baking dish.
- Spoon the ricotta filling over the pressed base, spreading it into an even layer.
- Scatter the remaining crumble mixture evenly over the ricotta without pressing it down.
- Bake for 25–30 minutes until the topping is golden and the filling looks set at the edges.
- Cool the bars in the pan for at least 1 hour before lifting out and slicing for clean cuts.
Notes
Be sure to drain the ricotta to prevent excess moisture. Use quality chocolate chips for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian