Flourless Nut Butter Snack Bars with Chocolate and Blueberries (gluten-free)
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.
Ingredients
Berry Sauce Topping
- 180 g frozen blueberries
- 1 tablespoon maple syrup / coconut nectar / coconut sugar
- 1 tablespoon water
Main Base Layer
- ½ cup (75g) vegan dark chocolate, chopped
- ½ 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 linseed/flax eggs (5 tablespoon milled linseed mixed with 10 tablespoon water)
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ⅓ cup (50g) maple syrup / coconut nectar / coconut sugar
- ¼ cup non-dairy milk / water
Instructions
Berry sauce topping
- Put the berries and water in a small saucepan on a medium heat. Let them cook for around 5 minutes, then add the 1 tablespoon 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
Main Base Layer
- Preheat oven to 180 C. Line a baking tin or brownie tray.
- Mix together the linseed/flax egg, nut butter, maple syrup / coconut palm sugar and vanilla essence.
- Then add the almond flour and baking powder to the mix, and combine well.
- Add the chocolate chunks and salted peanuts to the mix and combine (but keeping a small handful aside). Then transfer the whole mixture to the brownie tin.
- Sprinkle the remaining chocolate and salted peanuts you kept aside on the mixture in the tin, and press them down.
- 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.