Rich and gooey almond butter bars with chocolate, vanilla & cinnamon. Plus a pinch of healthy from whole grain oats, whole wheat flour, almond butter, coconut oil and flax seed.
I made several batches of these almond butter bars to perfect the recipe, and every time they disappeared immediately. I'm not sure who ate more, me or my kids!
These simple one-bowl bars are soft and chocolatey with the rich flavor of almond butter.
Why these bars are the best
- Mostly healthy, wholesome ingredients
- Easy one-bowl bars
- Rich almond butter flavor
- A pinch of cinnamon and vanilla are so good with the chocolate!
Mix together all of the ingredients, except for the chocolate chips
Stir in the chocolate chips
Press the batter into an 8x8 pan lined with parchment
Bake the bars for 20 to 23 minutes at 350 F. Let the bars cool completely before lifting them out the pan and cutting squares.
If possible, make these bars with the ingredients listed in the recipe at the end of the blog post. They're the best! But if you need to make a few substitutions, here's what works:
whole wheat flour -->
almond butter -->
coconut oil -->
ground flax seed -->
chocolate chips -->
peanut or sunflower butter
unsalted, melted butter
omit, or use chia seed
I think these bars taste best if stored at room temperature (in an airtight container on the counter) and eaten within 3 days.
You can also store the bars in the freezer for a month or more. Just pop them into a freezer bag or freezer-safe container. The bars defrost quickly, so you can put them in lunchboxes frozen and they'll defrost before well before lunchtime.
I don't recommend it. Here's why: According to this detailed article about white sugar vs brown sugar , brown sugar is acidic, which means it works really well with baking soda (which is alkaline). Brown sugar and baking soda make these bars rise up into chewy, soft bars. If you use white sugar, the texture will be different and you might get that terrible metallic taste that happens when the baking soda isn't paired with an acidic ingredient.
Liquid sweeteners, like maple syrup, make the bars too moist and they don't hold together well.
Sure, use milk chocolate or very, very dark chocolate. Your choice.
I like almond butter made from dry roasted almonds because it has the richest almond flavor. Don't buy almond butter that has sugar added. If the almond butter has salt added, then omit the salt in the recipe.
Pro Tip: Don't forget - Line the pan with parchment so you can easily lift the baked bars out of the pan. ALSO remember to wait to lift the bars out of the pan and cut them until the bars have completely cooled. Otherwise they won't hold together.
(I know, it's hard to wait. Sometimes I cheat and steal corners of the warm bars from the pan)
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