Chocolate Almond Butter Bars
These Chocolate Almond Butter Bars are easy to make and are real crowd pleasers! You’ve just got to sink your teeth into these rich gluten-free, paleo and vegan bars.
As I have upped my exercise game recently I have noticed that my appetite has definitely increased. While these are not particularly a workout snack I found that they really help me satisfy my sweet tooth. Anyway, who wouldn’t love almond butter and chocolate, huh?
They are full of healthy fats which helps to keep you full for longer. Even though they might be healthier than a regular brownie you should still consider them a treat.
As I have decided to get more serious about exercise I guess I have to come up with some pre and post workout snacks, but fear not there will always be room for the occasional treat. 😉
Would you enjoy more fitness related recipes and posts? Just pop your answer into the comments.
Look after yourself, relax and allow yourself the occasional treat
Recently I have been so busy trying to fit everything into my schedule that I sometimes found it hard to keep up with The Healthy Tart. BUT I have so many exciting things lined up over the next couple of months that I can’t wait to get back into the groove and share them with you.
So, make yourself some Chocolate Almond Butter Bars, sit back and keep your eyes peeled for the news.
What is your favourite nut butter and how do you like to eat it? I’m looking forward to reading your comments.
These Chocolate Almond Butter Bars are easy to make and are real crowd pleasers! You’ve got to sink your teeth into these rich gluten-free, paleo and vegan bars.
- 1 tablespoon ground flaxseed
- 1/2 cup chickpea water from a tin of chickpeas, keep the chickpeas for another dish
- 1 cup almond butter
- 1/2 cup coconut sugar
- 1/3 cup coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 3 tablespoons coconut oil melted
- 4 tablespoons almond milk
- 2 teaspoons vanilla extract
- 80 grams dark chocolate 80%
Preheat oven to 350 °F/ 180 °C.
Line an 8x8 inch (20cm) square baking tin with parchment paper.
In a small bowl combine the chickpea water with the ground flaxseeds and set aside.
Roughly chop the dark chocolate into chunks and set aside.
Place all the ingredients except for the dark chocolate into a blender or food processor and blend until well combined.
The batter should be thick and sticky. Now carefully fold in about 2/3 of the dark chocolate chunks and keep the rest for decoration.
Pour the batter into the lined baking tin and press the leftover chocolate chunks on top. Bake the chocolate almond butter bars for about 25 minutes or until they turn deep golden brown. I like mine slightly fudgy if you don't just bake them a little longer.
Remove from the oven and let cool completely before slicing.
Almond butter can vary in its consistency, you can adjust the batter by either adding more coconut flour if it's too wet or by adding more almond milk if it's too dry.
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