Nutty Treat Bars
This recipe was developed and presented by Aisling Larkin for the 2024 Coeliac Society Gluten Free Roadshow.
Ingredients
For the shortbread base:
- 160g fine blanched almond flour
- 50g milled chia/milled mixed seeds
- 45g melted and cooled coconut oil
- 30g pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
For the peanut butter layer:
- 160g natural peanut butter (crunchy or creamy)
- Optional: 2 tbsp pea protein powder
- 80g pure maple syrup
- 50g coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
For the chocolate layer:
- 120g dark chocolate (70% or higher, dairy-free if preferred) (make sure it is brand from food list)
- 15g coconut oil
Method
- Preheat the oven to 180°C. Line a 20 cm x 20 cm square pan with parchment paper (important to use this size for thickness).
- In a medium bowl, combine the almond flour, milled chia seeds, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until the mixture forms a thick crumbly texture. Press evenly into the prepared pan. Bake for 10 minutes. Allow the crust to cool for 10 minutes.
- For the peanut butter layer, add peanut butter, pea protein powder (if using), maple syrup, coconut oil, vanilla extract, and sea salt to a medium saucepan over medium-low heat. Stir for 2 minutes, until the mixture bubbles slightly. Pour over the cooled shortbread crust.
- Melt the dark chocolate and coconut oil together in a microwave or on a stovetop. Pour over the peanut butter layer and tilt the pan to spread the chocolate evenly.
- Place the bars in the fridge for at least 20 minutes to allow the chocolate to harden and cool completely.
- Once set, remove from the pan and cut into 16 bars. To do this, cut the pan in half and then cut each half into 8 even strips.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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