Monthly Intention

Monthly Intention
My Whole30 Committment

Erin Cummings Photography

Monthly Obsession

Monthly Obsession
December's Monthly Intention


Chocolate Protein Almond Butter and Jelly Bars - Vegan/Gluten Free


1 cup GF rolled oats 
1 cup raw almonds
1/4 tsp sea salt
1 scoop vegan chocolate protein powder
1 tbs cacao nibs
2 tbs coconut sugar
1/4 c coconut oil, melted 

3/4 c vegan jam (I used strawberry)
1/2 c chopped strawberries/ raspberries 
2 tbs almond butter
2 tbs roasted crushed peanuts (for topping)

Preheat oven to 350 degrees. 

In a blender blend oats, almonds, sugar, cacao nibs, protein powder and salt.  Line 8x8 baking dish with parchment paper. In a bowl add almond mixture and melted coconut oil, using hand mix until fully combined. 

Pour mixture into baking dish make sure to press flat, and bake for about 15 minutes. Increase temperature to 375 and bake an additional 5 minutes. 

While that is baking make filling. Place jam and berries in a sauce pan on the stove medium heat about 5-7 minutes until pourable. 

Once crust is finished pour jam mixture onto crust and spread evenly. Drop small amounts of almond butter onto the jam mixture. Use a toothpick to swirl together.  Top with crushed peanuts.  

Bake again at 350 for an additional 15 minutes. 

Remove from oven let cool fully, about 2 hours. Remove from baking pan, and cut into squares. Place in freezer. 

You can store them in a well-sealed for a day at room temperature, about a week in the refrigerator and a month or so in the freezer! 

Super yummy! Enjoy. 

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