MEMBER RECIPE
Gluten-Free Almond Power Bars Recipe
By elanaspantry
Total Time:
105 minutes
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Active Time:
|
Makes:
16 bars
These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are a cinch to make. The chocolate topping makes them seem a bit decadent (skip it if you must, they’ll still come out fine) –though dark chocolate, rich in anti-oxidants has now entered the echelon of power foods so I’ll keep it on mine.
INGREDIENTS
- 2 cups almonds (raw)
- 1/2 cup flax meal (flax seeds ground in a blender)
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup unsalted almond butter (roasted tastes better)
- 1/2 teaspoon celtic sea salt
- 1/2 cup coconut oil
- 4 drops stevia
- 1 tablespoon agave nectar
- 1 tablespoon vanilla extract
- 1 cup dagoba chocodrops (optional)
INSTRUCTIONS
- Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
- Pulse briefly, about 10 seconds
- In a small sauce pan, melt coconut oil over very low heat
- Remove coconut oil from stove, stir stevia, agave and vanilla into oil
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
- Press mixture into an 8 × 8 glass baking dish
- Chill in refrigerator for 1 hour, until mixture hardens
- In a small saucepan, melt chocodrops over very low heat, stirring continuously
- Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
- Remove from refrigerator, cut into bars and serve
Member recipes are not tested by the CHOW food team.
