This recipe is revised from an old favorite. Here is a Gluten Free Version my kids really like. The chocolate topping needs to be left off to make them SCD legal. I think you could make a honey/nut butter topping that would be good, or sprinkle nuts on top. Enjoy!
Almond or Peanut Nut Butter Bars
Crust:
1 1/2 c. almond flour
1/2 c. finely chopped cashews
1/3 c. honey
1/4 c. grapeseed oil
2/3 c. nut butter, divided
2 eggs
Pre-heat oven to 400 degrees. Oil an 8x8 glass pan. Combine all crust ingredients in a bowl, using only 1/3 c. nut butter. Mix well. Spread into the oiled pan. Bake for 15 minutes or until barely brown. Spread with remaining 1/3 c. nut butter while still warm. Cover and refrigerate 1-2 hours.
Chocolate Topping:
2.25 oz 70% cocoa dark chocolate ( I like Newman's brand)
3 T. grapeseed oil
2 T. honey
1 tsp. vanilla
In a small saucepan melt together the topping ingredients. Stir until all ingredients are incorporated and the topping is smooth. Remove from heat and let cool till lukewarm. Remove crust from refrigerator and pour topping over the crust spreading to smooth if needed. Return to refrigerator for at least 8 hours (trust me on this one, it makes a difference). Cut into bars and serve.
Those looks so delicious! What is the texture like? Do you think butter would work in place of the oil? It's so nice to be able to have these kinds of treats on a grain-free WOE. Thanks for sharing the recipe!
ReplyDeleteHi Lauren, thanks for the comment. I definitely think butter would work for these, in both the crust and the chocolate topping. As far as the texture goes I am not sure how to describe it. They are soft, not crumbly, yet firm?
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