Almond Chocolate Gluten Free Bars

Almond Chocolate Gluten Free Bars

You're going to love these vegan bars! They are made with almond flour and almond butter and filled with chocolate chips for a decadent gluten-free and vegan dessert everyone can enjoy.

4.80 from 5 votes

Print Pin

Prep Time: 20

Cook Time: 20

Cooling Time: 20

Total Time: 1

Servings: bars

Calories: 164kcal

Author: Sarah McMinn

Ingredients

1 ¼ cup Open Nature Almond Flour
1 ¼ tsp. baking soda
½ tsp. salt
½ cup brown sugar
¼ cup + 1 tbsp Open Nature Creamy Almond Butter
¼ cup coconut oil, melted
¼ cup applesauce
1 teaspoon vanilla extract
½ cup toasted almonds, chopped
1 cup vegan chocolate chips
Open-Nature Cashewmilk Vanilla Bean Frozen Dessert, optional

US Customary - Metric

Instructions

Preheat the oven to 350° F. Line an 8x8 baking dish with parchment paper and set aside.
Stir together the almond flour, baking soda, and salt.
Set aside. In a separate bowl, stir together the brown sugar, almond butter, coconut oil, applesauce, and vanilla extract until the wet ingredients are well combined.
Add the dry ingredients to the wet and mix them together with a wooden spoon. Fold in the almonds and chocolate chips.
Press the dough into the prepared baking dish and bake for 20-24 minutes, until the top is golden brown and the center is set. It's okay if it feels a little underdone inside; the bars will continue setting as they cool.
Let the bars cool in the baking sheet for 20 minutes before removing them from the pan to cool completely. Serve with Vanilla Bean Ice Cream.
Store leftover Bars an airtight container at room temperature for up to 5 days.

Notes

Serving and Storing - Let these bars cool 20 minutes before transferring to a wire cooling rack. Once the bars are completely cool, cut them into 16 even squares. Serve these bars with Open Nature® Cashewmilk Scandaless Ice Cream Vanilla Bean for a truly decadent dessert. Leftover bars can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.

Nutrition