Almond Butter Chocolate Chip Bars (Vegan)

These bars are the epitome of a rich, decadent dessert, but without all of the refined sugars and carbs that leave you regretting you even took a bite in the first place. They have the consistency of a brownie and fall apart so effortlessly. But perhaps the best part about these little fellas is the fact that they are totally and completely guilt-free! It’s crazy how much better things taste (and how much better you feel) when you use clean, natural ingredients. Is your mouth watering yet? Let’s get to the recipe! 

INGREDIENTS (ALL ORGANIC): 

– 1 cup creamy almond butter
– 3 tbsp coconut oil, melted
– 1/4 cup unsweetened almond milk
– 1 tsp vanilla extract
– 1 cup coconut palm sugar
– 1 cup spelt flour
– 1 tsp baking powder
– 1/4 tsp pink Himalayan salt
– 1/2 cup vegan dark chocolate chips

DIRECTIONS:

1. Preheat oven to 350º F. Line an 8×8″ square pan with parchment paper.
2. Melt coconut oil and let it begin to cool. In a large mixing bowl, combine almond butter, coconut oil, unsweetened almond milk and vanilla extract.
3. In a medium mixing bowl, combine the coconut palm sugar, spelt flour, baking powder and Himalayan salt.
4. Incorporate the dry ingredients into the wet ingredients and mix until combined. Fold in chocolate chips. The dough will be a little dry and breakable, but this is exactly what you want.
5. Transfer dough to lined pan and press down evenly.
6. Bake for 20-25 minutes, or until a toothpick or knife inserted into the center comes out clean.
7. Let cool completely in pan on a cooling rack. Then, pick up the edges of the parchment paper to remove and slice into bars.
8. Enjoy with a warm espresso or a scoop of vanilla ice cream!

(These bars will keep in the fridge for a week or you can freeze them for up to 3 months!)

xo
Jen