These Gluten-Free Chocolate Almond Energy Bars are super simple, not too sweet, and stick together quite nicely if you use my quick and easy technique for shaping them. They’re also dairy-free if you use non-dairy chocolate chips. The recipe makes 10 bars.
Ingredients
- 2 eggs
- ½ C almond butter
- ¼ C brown sugar (may be increased to ½ if you prefer a sweeter bar)
- 2 C oats (or less, see note below about almond butter)
- ¾ C sliced almonds
- ½ C chocolate chips (regular or mini)
Directions
Preheat oven to 350 degrees.
Note: I buy my almond butter freshly ground and occasionally it’s a little dry. This recipe is calculated using moist, spreadable almond butter. If your almond butter is dry, decrease the amount of oats.
Whisk the eggs. Add almond butter and brown sugar and mix. Then add oats, sliced almonds, and chocolate chips and mix until thoroughly combined.
Line an 8 x 8 baking dish with foil. Grease the foil and then spread the granola bar mix in the pan.
Place a piece of wax paper on top of the granola bar mix. Put a book or small cutting board that fits inside the pan on top of the waxed paper. Press down on the book/board or even step on it to to fully compress the granola bars. This will help them stay together when you cut them.
Bake your Chocolate Almond Energy Bars at 350 degrees for 22 – 24 minutes or until edges start to brown.
Allow to cool completely and then remove from pan by lifting with foil. Use a sharp knife to cut into 10 bars.
Enjoy!
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