These easy blender chocolate almond butter bars are studded with dark chocolate chunks. Gluten free, grain free (paleo) and dairy free, a healthier dessert or indulgent snack!
In case you missed it on my Insta or Facebook last week… I’m leaving London very soon! Like, less than two weeks soon. It’s (almost) time to move back home to Sydney…but we’re going via Barcelona, just for fun! We’re off to holiday in Spain for month before the return trip. While I’m sad to be leaving my London pals, I’m also madly excited about coming home to Aussie friends and all my family. And super grateful for the Spanish holiday in between, of course!
Right now though, I’m just dealing with an absolute mountain of sorting, cleaning and packing. Ah, the joys of relocation!! It is kind of nice and cleansing, to look on the bright side of things. When you have to pack everything for shipping, you become quite a ruthless thrower-outer-er. (Clearly not a word, but you know what I mean!)
So because we’re shipping overseas, it means all my edible stuff has to be used NOW. You know all those yummy special things you save for special moments? Yeah, I’m eating all of those things. Including all the almond butter and all the quality 85% dark chocolate I baked into these blender chocolate almond butter bars. (Also using up all the peanut butter in this vegan peanut butter mud cake!)
One of the best discoveries in my kitchen clean-up was an almost-full 1 kilo tub of almond butter (Pip & Nut – it’s good stuff). Now, while I’m pretty partial to a big spoonful eaten on its own, I thought I’d get a bit more creative. So I whizzed up these chocolate studded almond butter bars! With a minimum of fuss, too. You just blitz the ingredients together in a blender, fold in the chocolate, and bake! Too easy.
These chocolate almond butter bars are kind of halfway between a blondie and a cake. I like to under-bake them just a little, so the middle is still kind of a bit fudgy. Combined with the amount of chocolate I piled in to these, it’s just a little decadent. And I think if you’re going to use up a whole cup of almond butter in baking, you should definitely aim for decadence.
Although this recipe grew simply out of a desire to use up lots of the ingredients in my kitchen, it’s safe to say I’ll be making these again! I took the chocolate almond butter bars pictured in to my office and got lots of positive comments. So I’m thinking this one’s a keeper! Hope you love them too.
Blender Chocolate Almond Butter Bars
- 1 cup almond butter - natural almond butter
- 2/3 cup coconut sugar - 83 grams
- 1/4 cup coconut flour - 28 grams
- 1 tsp ground cinnamon
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 2 eggs
- 3 tbsp coconut oil - 60 mL
- 4 tbsp almond milk - 80 mL
- 2 tsp vanilla extract
- 100-150 grams dark chocolate
- Preheat oven to 180 C and line a square baking dish with baking parchment. (I used an 8 inch (20cm) square glass baking dish for the bars pictured).
- Roughly chop the dark chocolate into chunks. Set aside for now.
- Place the all of the ingredients except for the dark chocolate into a blender (or food processor) jug. Process the ingredients until smoothly combined, scraping down the side of the jug occasionally to ensure nothing is missed. You should end up with a thick result that looks more like a sticky wet cookie dough than a runny batter.
- Fold two thirds of the chocolate chunks into the batter, reserving the rest for pressing in to the top.
- Scoop out the batter and smooth it into your lined baking pan/dish. I found this easiest by first pushing the batter in with a spatula, then finishing by dipping my fingertips in some extra almond milk and pressing it down for a smooth, even finish. Then, press the remaining dark chocolate chunks into the top.
- Bake the bars for approximately 25 minutes, or until the top is a deep golden brown and cooked evenly across the top. There might be a few cracks in the surface.
- Remove from the oven and allow to cool to room temperature before slicing.