Ingredients
Scale
- 1 cup almond flour
- ½ cup coconut sugar
- ½ cup natural peanut or almond butter
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup vegan chocolate chips or chopped dark chocolate
- Optional toppings: chopped nuts, coconut flakes, or dried fruit
Instructions
- Combine the almond flour, coconut sugar, and sea salt in a mixing bowl.
- In a separate small bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry mixture, stirring until well combined. The dough should be thick and pliable.
- Line a baking dish with parchment paper. Transfer the cookie dough mixture into the dish and press it into an even layer.
- Sprinkle the vegan chocolate chips and optional toppings on top, gently pressing them into the dough.
- Refrigerate for at least 2 hours until the bars are firm.
- Lift the parchment paper to remove the block and cut into squares or bars.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the bars for up to 3 months; thaw slightly before serving.
- You can customize these bars by adding dried fruit, nuts, or coconut flakes to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bar
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg