Ever since I can remember, Easter meant a chocolate egg hunt and a day filled with family eating all the chocolate in sight! Now that I’m older and an “adult” I like to do the same thing, but instead of eating sugar filled treats I’ve come up with a crazy simple, easy and delicious peanut butter almond bar. Not only is it quick to make, but it’s also vegan and gluten-free!
This recipe couldn’t be any simpler or easy to make! It has all the sweetness you need to fix that Easter chocolate egg craving without all of the refined sugar and lengthy list of ingredients you can’t pronounce. These bars are a great base so feel free to add in anything you’d like. Mix in some nuts and seeds and you’ve got yourself a healthy breakfast bar, or double down on chocolate with some vegan chocolate chips or coconut. These bars are also super fun if you want to make some different sauces or drizzles to decorate the top with.
I hope you enjoy these bars as much as I have been all week! I made them with the memories of Easter as my inspiration but I can assure you I will be stocking my freezer with them all year round. So check out the recipe below and don’t forget to let me know what you think over at @foodbymaria! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.
Line an 8 X 8 baking tin with parchment and set aside.
Into a large bowl combine the oats, almond flour, peanut butter and maple syrup. Transfer mixture to lined baking tin and pat down to ensure everything is evenly distributed. Tip: I use the base of a cup to flatter everything down.
Pour melted chocolate over the almond flour mixture and evenly disperse using a spatula or the back of a spoon.
Place in the freezer and set for 2 hours before enjoying.
Let the bars thaw for 1-2 minutes before bitting.
Optional, top with melting white + dark chocolate for drizzle affect.