No Sugar Added No Bake Almond Bars Recipes
CHOCOLATE ALMOND NO BAKE PROTEIN BARS
No bake protein bars are a fantastic anytime snack, and this chocolate almond version is as healthy as it is delicious! Easy to customize, and they're low in sugar, gluten free and grain free.
Provided by Lindsay Cotter
Categories snacks
Time 10m
Number Of Ingredients 10
Steps:
- Line an 8×8 square pan with parchment paper and set aside.
- Combine almond meal and coconut in a food processor and grind together until fine mixture is formed. Pour into large mixing bowl and add the remaining dry ingredients. Grinding the almond meal and coconut is optional, so if you don't have a food processor or blender, that's fine! Instead, mix dry ingredients together in a large bowl. Just make sure the coconut you use is finely shredded. Mix well. Texture will vary, just slightly.
- In a separate small mixing bowl, combine maple syrup or honey, hot water, and vanilla extract. Stir all together and add to your dry ingredients..
- Mix well with wooden spoon or hands. If the batter gets too thick, just add more hot water or even a little honey. If it's too wet, add more protein powder or flour of choice.
- Press batter into a baking dish. Feel free to press any fresh fruit or dried fruit on top. Skip if you prefer. (See notes for best fruit choices).
- Next melt your dark chocolate chips. Place dark chocolate in a bowl with 1 tsp coconut oil. Microwave in 30 second increments, stirring after each 30 seconds, until mixture is melted and glossy. This may be done on the stove top as well.
- Pour the melted chocolate over the bars and spread evenly. Sprinkle with sea salt. Let bars cool in fridge for 30 minutes then cut into 9 to 12 squares (you choose the size).
- Keep refrigerated.
Nutrition Facts : Calories 169 calories, Sugar 5.8 g, Sodium 9.7 mg, Fat 10.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 2.8 g, Protein 7.1 g, Cholesterol 0.1 mg
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
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- Add dates to the food processor and mix/pulse until small bits remain or a ball forms. Break up the dates with a spoon so they're not all in one clump. Then add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.
- Transfer the dough to a parchment-lined 8x8-inch baking dish (adjust number/size of pan if altering batch size) and spread with fingers to evenly distribute. Then top with parchment paper or plastic wrap and use a flat-bottomed object - such as a drinking glass or measuring cup - to press and pack the crust into a solid, even layer. Remove parchment paper and set aside.
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