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.
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
Cook for about 12 minutes altogether or until you have a thick sauce, but where berries are not completely broken down.
Leave the sauce to cool while you make the rest of the bars
Preheat oven to 180 C. Line a baking tin or brownie tray.
Mix together the water and milled linseed. Then add the peanut / almond butter, maple syrup / coconut palm sugar and vanilla essence and mix well.
In a separate bowl, mix together the almond flour and baking powder. Then pour into the wet nut butter mixture and combine well.
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.
Add the remaining mixture to the tin, spreading evenly. Then add the remaining chocolate and salted peanuts, and press in to the mixture.
Lastly spread the berry mix across the top. Press down lightly with your hands.
Bake for 30-35 minutes or until a skewer comes out mostly clean.
Once cooked, leave to cool before cutting into bars.
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.