think of a peanut butter and jelly sandwich BUT ya know, upgraded. all of the nutty almond butter and deliciously tart raspberry is perfectly complimented by sweet medjool dates. this recipe doesn’t have any added sugar, which is super cool because you wouldn’t know it. dates are just the best.
the cooked raspberry jam is made with frozen raspberries and water, but you can totally add other ingredients. to keep the recipe without added sugar, i didn’t add maple syrup, but it would be a great addition. also, chia seed jam is fun, but the cooking time would be different since chia seeds absorb the liquid quickly.
also, you can use another kind of nut butter and seed butter works too! i mean peanut butter would be a great move because then it will really taste like a pb & j sandwich.
the perfect bite!! you can keep these bars in the fridge or freezer in an airtight container. i recommend warming the bars up in the microwave and serving with some nut butter or vegan vanilla ice cream. YUM.
Almond Butter Raspberry Jam BarsCourse: Bars, DessertsDifficulty: Easy
1 cup gluten-free all purpose flour (used trader joe’s)
1/3 cup almond flour
7 large pitted medjool dates
1/2 cup almond butter
1 cup almond milk
- raspberry jam
12 oz frozen raspberries
1.5 cups water
- add the bar ingredients to a food processor and blend until a thick consistency forms.
- place in a parchment lined 8 x 8 baking pan and bake at 350 degrees for 18 minutes.
- cook the raspberries and water in a large pan on medium heat for about 22 minutes or until most of the liquid absorbs.
- top the bars with the jam and place back in the oven for 7 minutes.
- cool down and enjoy!!