It’s ADVENTURE SNACKS! time again. YAY! This time, we sat down with Michelle Hunt of Peachy Palate fame who gave us the lowdown on her Crispy Almond Butter Layer Bars. Michelle is a health coach, bodybuilder AND recipe blogger so you just know that these bars are good for and taste delicious and are gonna look gorgeous too.
There’s no blender required and very minimal cooking so no excuses - get to mixing and then get to eating!
Preparation Time - 30 minutes + overnight setting time
Cooking Time - 10 minutes
- 100g almond flour/ground almonds
- 40g oat flour
- 10g milled flaxseed
- 45ml maple syrup
- 3 tbsp coconut oil, melted
- ¼ tsp Pink Himalayan Rock Salt
Almond Butter Layer
- 120g smooth almond butter
- 60g coconut oil, melted
- 60ml maple syrup
- 30g crispy rice cereal
- 1 tsp vanilla extract
- 40 whole activated almonds
- 1 tbsp (15ml) maple syrup
- ½ tsp Pink Himalayan Rock Salt
- 80g dark chocolate, roughly chopped
Preheat your oven to 160 C (320F) and line 2 x 9 inch loaf tins with baking paper.
In a small bowl, mix together almonds & maple syrup for the ‘Topping’ layer. Place on one of the baking trays and bake in the oven for 10 minutes. Remove, sprinkle with Himalayan salt, and set aside to cool.
In a large bowl, mix together all base ingredients, press into the other prepared tin and spread evenly.
In a separate bowl, whisk together all Almond Butter layer ingredients except for the rice cereal. Once you have a smooth consistency & texture, fold the cereal into the mixture.
Pour the Almond Butter over the Base layer and place into the fridge to set for a minimum of 4 hours (overnight is better!)
Once your base layer is set, melt your dark chocolate in the microwave (be careful not to ‘cook’ it - use 30-second increments and stir in between).
Slice the Base/Almond Butter layers into 8 bars and remove from the baking tray. Spoon, drizzle or spread about 1.5 tsp of melted chocolate on top of each. And then place or scatter the almond/maple syrup mixture on top of each bar.
You’re done! EAT THEM ALL!
Or, keep them in the fridge for up to one week and if you’ve got A LOT of self-control, you can freeze them for up to 1 month!