When I was making these bars, I was trying to achieve a bar that was thick and chewy. I also wanted to keep them gluten free and not add a lot of sugar. They ended up rising more than I expected while cooking and I thought they were going to end up with more of a cake-like texture. Well, once the bars cooled down after cooking, they were exactly what I was going for. They’re thick, chewy, and fudgy. They taste good the first day, but their real time to shine is the day after making them. The flavors meld together overnight and result in a delicious, slightly healthier treat.

Gluten Free Almond Butter Bars

Prep Time: 5 minutes Cook Time: 30 minutes

Yield: 12-16 bars

Ingredients:

• 1 cup almond butter

• 2 eggs

• 2 tablespoons canola oil or melted coconut oil

• 1 teaspoon vanilla extract

• 1/4 cup maple syrup

• 1/2 cup light brown sugar

• 2 tablespoons almond milk

• 1/3 cup chickpea flour*

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup chocolate chips

• sea salt for sprinkling on top

Instructions:

1. Preheat the oven to 350 degrees F. Line an 8 x 8 inch baking dish with parchment paper and spray with nonstick cooking spray.

2. In a medium bowl, whisk together the almond butter, eggs, oil, extract, maple syrup, brown sugar, and almond milk. Add the flour, baking powder, salt, and chocolate chips. Stir together until well combined. Pour into the prepared baking dish. Sprinkle with more chocolate chips on top if desired.

3. Bake for 30 minutes, or until a toothpick in the middle comes out mostly clean. Sprinkle with sea salt when you take the bars out of the oven. Allow to cool completely before cutting.

4. Store bars covered in the refrigerator for up to 5 days.

Notes:

• These bars taste good the first day you make them, but they taste even better the next day.

• Chickpea flour: you could substitute gluten free flour here or almond flour.

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