Ingredients:

  • 1 cup natural creamy almond butter
  • 0.5 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 1.5 cups gluten-free oat flour
  • 0.5 cup vanilla protein powder
  • 2 tbsp chia seeds
  • 1 cup freeze-dried strawberries or raspberries, crushed
  • 0.5 cup slivered almonds
  • 0.25 cup dark chocolate chips, melted

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large mixing bowl, whisk together the almond butter, maple syrup (or honey), and vanilla extract until smooth.
  3. Stir in the gluten-free oat flour, vanilla protein powder, chia seeds, and sea salt until a thick dough forms.
  4. Gently fold in the crushed freeze-dried berries and slivered almonds until evenly distributed.
  5. Press the mixture firmly and evenly into the prepared pan using a spatula or parchment paper.
  6. Drizzle the melted dark chocolate over the top in a zigzag pattern and sprinkle with extra berry dust if desired.
  7. Place the pan in the refrigerator for 1 hour or the freezer for 30 minutes to set.
  8. Lift the bars out using the parchment overhang and slice into 16 uniform bars.