Nut Butter, Chocolate & Blueberry blondies
Flourless Nut Butter Snack Bars with Chocolate and Blueberries (gluten-free)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

This is an indulgent-tasting snack, or after lunch treat. Full of protein from the nuts, minimal sugar but with some dark vegan chocolate, for that chocolate-lovers kick. As they are flourless they have a brownie (well, blondie in this case) like texture, and the blueberries give an extra fruity sweetness.

Course: Dessert, lunch, pudding, Snack
Cuisine: American, british
Keyword: almond butter, bar, chocolate, coconut palm sugar, dessert, flourless, gluten free, lunch, nut butter, paleo, peanut butter, snack, unrefined sugar, vegan cake
Author: Vanessa
Ingredients
Berry Sauce Topping
  • 180 g frozen blueberries
  • 1 tbsp maple syrup / coconut nectar / coconut sugar
  • 1 tbsp water
Main Base Layer
  • 1/2 cup (75g) vegan dark chocolate, chopped
  • 1/2 cup (75g) Salted peanuts (optional) (or use any nut)
  • 1 cup (100g) ground almonds / almond flour
  • 1 cup (275g) smooth peanut / almond butter (any nut butter will work)
  • 5 tbsp milled linseed
  • 140 ml water
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/3 cup (50g) maple syrup / coconut nectar / coconut sugar
  • 1/4 cup non-dairy milk / water
Instructions
Berry sauce topping
  1. Put the berries and water in a small saucepan on a medium heat. Let them cook for around 5 minutes, then add the 1 tbsp of maple syrup / coconut sugar

  2. Cook for about 12 minutes altogether or until you have a thick sauce, but where berries are not completely broken down.

  3. Leave the sauce to cool while you make the rest of the bars

Main Base Layer
  1. Preheat oven to 180 C. Line a baking tin or brownie tray.

  2. Mix together the water and milled linseed. Then add the peanut / almond butter, maple syrup / coconut palm sugar and vanilla essence and mix well.

  3. In a separate bowl, mix together the almond flour and baking powder. Then pour into the wet nut butter mixture and combine well. 

  4. Put around two thirds of this mixture into the lined baking tin and spread evenly. Sprinkle most of the chopped chocolate and most of the salted peanuts (if using) on top, and push them in so the mixture is flat in the tin.

  5. Add the remaining mixture to the tin, spreading evenly. Then add the remaining chocolate and salted peanuts, and press in to the mixture.

  6. Lastly spread the berry mix across the top. Press down lightly with your hands. 

  7. Bake for 30-35 minutes or until a skewer comes out mostly clean.

  8. Once cooked, leave to cool before cutting into bars. 

  9. Store the bars in the fridge for up to 4 day (if you don’t eat them all immediately!). They can also be frozen for eating another time.