These gluten-free, vegan bars are a delicious way to treat yourself, but still healthy enough that they'd make a great addition to breakfast or a satisfying afternoon snack.
IngredientsCookie Crust and Crumble:
- 3/4 cup Yumbutter Sunflower Seed Butter
- 1 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp honey (can sub maple syrup)
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of sea salt
Strawberry Chia Seed Jam:
- 1 bag (16oz) frozen strawberries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
Topping
- 2 melted tbsp of Yumbutter Sunflower Seed Butter
Directions:
Place frozen berries in a medium size pot, cover and turn heat on high. Add maple syrup and chia seeds once berries start to defrost. Continue to heat on medium high until berries start to boil. Break chunks apart with wooden spatula. Once boiling and the berries become mushy, use potato smasher or immersion blender to fully mash berries.Turn heat on medium to simmer 5-8 minutes. Once thickened, transfer to mason jar to cool.
Preheat oven to 350F and line an 8x8 baking pan with parchment paper. Spray the pan first to help the parchment paper stick! Whisk together sunflower seed butter, 3 tbsp honey, vanilla, and coconut oil until smooth. Mix in the almond flour, coconut flour, and baking soda until a thick dough forms. Press 3/4 of the dough into the prepared baking dish. Bake at 350F degrees for 8 minutes, then remove from oven.
Spread 1 cup of jam over the partially baked crust. Then crumble the remaining dough over the top evenly. Drizzle 2 more tbsps of sunflower seed butter over the top and bake an additional 25 minutes.
Allow to cool completely before cutting into squares and enjoying! Makes 16 squares.
Via Robin Plotnik / @whatrobineats