RAW ALMOND BUTTER SUPERFOOD BARS
by Flora & Vino
Total time 1 hour
Easy raw bars packed with superfoods, antioxidants, protein, and healthy fats. Gluten free, grain free, and plant-based. Add an optional decadent refined sugar free chocolate drizzle for another layer of yum! Perfect for meal prep for simple snacking or healthy dessert.
Recipe type: Snack, Dessert, Raw Bar
Cuisine: Vegan, Gluten Free, Grain Free, Refined Sugar Free, Oil Free Option
Serves: 6-9 servings
1 TBS unrefined coconut oil or softened coconut butter
½ cup natural almond butter
2 TBS pure maple syrup
¼ cup (~1 scoop) protein powder, or sub coconut flour or almond meal
½ cup unsweetened coconut flakes
½ cup chopped walnuts
¼ cup goji berries
¼ cup cacao nibs
2 squares Almond Butter & Puffed Quinoa Hu Chocolate bar, chopped
½ bar Simple Dark Hu Chocolate bar, melted
Prepare a 9 x 6 baking dish with parchment paper.*
Melt the coconut oil over low heat or soften coconut butter by placing jar in the sink in a tub of hot water until runny.
Add the coconut oil or butter to a medium mixing bowl with the almond butter, maple syrup, and protein powder (or GF flour of choice). Stir until well combined.
Fold in the coconut flakes, goji berries, cacao nibs, walnuts, and chopped chocolate bar and mix to combine.
Press batter into the parchment paper lined baking dish until the mixture is in an even layer.
Cover and refrigerate for at least one hour, until spread has hardened and can be easily removed from the pan.
Once your bar mix is firm, remove from the fridge and slice into 6-9 bars. They'll be a bit crumbly-- this is OK. These bars are all about texture!
Heat chocolate bar over medium low in a small saucepan if you want to garnish with optional chocolate drizzle. (Add ~1/2 tsp coconut oil if your chocolate has trouble getting gooey, but I found I didn't need it!)
Once warm and melty, drizzle mixture over raw bars. Serve immediately.
Store leftover raw superfoods bars in the fridge for up to one week until ready to serve.
Freeze for longterm storage.
*Pro-tip: use chip clips to hold the parchment paper in place on your baking pan
**Recipe adapted from the Tone It Up Nutrition Plan