Grain-Free, Vegan PB&J Bars

Happy National Peanut Butter Day!

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In honor of National Peanut Butter Day I modified one of my favorite dessert bar recipes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook.  The Raspberry Bar recipe is simply scrumptious as is but today I thought I’d add a little oomph to it…and nothing goes better with jelly (for me, anyways!) than peanut butter!  The original recipe of course calls for Raspberry fruit spread but my favorite is Black Currant so that’s what I used, you can substitute your favorite flavor and any nut butter would work in place of the peanut butter. I replaced the egg in the recipe with a flax egg to make this a vegan-friendly treat as well.  These are great for an on-the-go snack too…I cut them up, wrap them in plastic wrap and freeze them, EASY!

PB&J Bars

Crust:

3 cups almond flour

1/2 tsp. salt

1/4 cup coconut oil, melted

1 Tbsp. vanilla extract

Blend the almond flour, salt, coconut oil and vanilla in a food processor or high-speed blender until a smooth dough forms.  Press the dough into a greased 9×13 baking dish.  Bake at 350 for 12-15 minutes, until lightly golden.  Prepare the topping and measure out the filling while the crust is baking.

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Filling:

1/2 cup peanut butter, room temperature or slightly warmed

1 cup fruit spread

Spread the peanut butter in a thin layer over the hot crust.  Top the peanut butter layer with your favorite fruit spread flavor, spreading evenly.

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Topping:

1 3/4 cups almond flour

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 cup coconut oil, melted

2 Tbsp. coconut nectar

1 flax egg (1 Tbsp. flax meal mixed with 2 Tbsp. warm water…allow to thicken)

1 cup sliced almonds

Combine the almond flour, salt and cinnamon in a large bowl.  Stir in the coconut oil, coconut nectar and flax egg.  Gently fold in the almond slices.  Distribute the topping evenly over the fruit spread layer, pressing it down slightly with the back of a spoon.  Bake at 350 for 20-25 minutes or until the topping its lightly golden brown.  Let cool on a wire rack for 1 hour and then refrigerate.  Cut into bars and serve.  Makes 18-24 servings.

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This recipe is shared at:

Fight Back Fridays, Gluten-Free Fridays, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesdays, Allergy-Free Wednesdays ,Wheat Free Wednesdays

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