Hope everyone had a great Valentine’s Day! I was trying to find a dessert that wasn’t too sweet and still healthy for you. My husband isn’t the biggest chocolate or sweets fan so I thought he might like something more fruity. These gluten-free vegan strawberry almond bars are so good, it’s hard not to eat all the batter before it goes in the oven. If you are a big nuts/almonds fan, these bars are perfect for you! They are hearty, nutty, and fruity. Packed with healthy fats and protein, you can eat these as a snack or for dessert. You can also make these bars with raspberry jam as well. I love how fancy these look. It makes others think that you slaved over this dessert. 🙂 Gluten-free Vegan Strawberry Almond Bars
Makes 9 bars
1 tbsp ground flax seeds
3 tbsp very warm water
2 cups raw almonds
1/2 cup raw walnuts
⅓ cup pure maple syrup
⅓ cup coconut oil, melted
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp salt
1 cup strawberry jam or jam of your choice
½ cup sliced almonds
Preheat oven to 350F. Line an 8×8 baking dish (or anything of a similar size) with some parchment paper.
Make a flax egg by mixing the ground flax in warm water in a small cup or bowl. Stir and set aside to gel for a few minutes.
Process almonds and walnuts in a food processor until ground, just slightly coarser than almond flour. Add in the pure maple syrup, coconut oil, vanilla, ground cinnamon, salt, and flax egg, and process until everything is combined.
Pour the mixture into the prepared baking dish and use your hands to flatten and pack down. Bake for 22-24 minutes or until the base becomes slightly golden and springs back when touched lightly.
Remove the baking dish from the oven (keep oven running though). Spread strawberry jam evenly over the top. Sprinkle sliced almonds evenly on top of the jam. Return back to oven and bake for an additional 15 minutes until the almonds begin to get slightly golden.
Remove from oven and cool on a rack. Once cool, cut into squares and enjoy! You can eat them warm or chilled in the refrigerator.
(Recipe adapted from the Unconventional Baker)