Raw Chocolate Chip Almond Butter Bars (Vegan, Gluten Free, Sugar Free)

This has been a crazy week with school and Spanish class starting for my little one. We had been on the go since Monday morning, and I couldn't wait for Friday to roll around...the one day we had no where to be and nothing to do. I was planning on taking it easy, and with all the rain that Friday brought, that turned out to be easier than expected!

Nya and I spent much of the afternoon in the kitchen. We created lots of new snacks for school, and this was by far our favorite. 

What I love about these...

• You can eat them 3 ways (Raw, Living, Baked)

• Minimal ingredients

• Refined Sugar Free

• Gluten Free

• Vegan

• Tastes like dessert -- they are DELICIOUS!

If you bake them in the oven or dehydrate them to keep living, they have a soft and chewy texture similar to a cereal bar or cookie. If you eat them raw, the texture is more sticky and the flavor a little more pronounced. If you're short on time, I'd roll them into balls, store in the fridge, and eat on the go! Either way you decide to go, the taste is AMAZING.

What you need:

• 2 c  gluten-free rolled oats

• 1/2 c coconut flour

• 1 c dates blended with 3/4 c water until completely smooth

• 3/4 c natural almond butter (nothing added)

• 1 tsp pure vanilla

• 1/4 tsp pink Himalayan salt

• 1/2 c vegan chocolate chips (I love Enjoy Life mini's for this!)

What you do:

1. Combine dry ingredients (except chocolate chips) in a medium mixing bowl.

2. Add pureed dates, almond butter, and vanilla to the dry ingredients and stir to combine.

3. Stir in chocolate chips.

For No Bake Bites....

4. Roll into balls, refrigerate, and eat as desired. They also freeze well if you make extra.

For Living Bars....

4. Spread evenly, about 1/2 inch thick on a dehydrator rack and form into a square or rectangle (for easier cutting). Dehydrate at 115 (to keep living/raw) for about 5 hours. You should be able to cut them easily and they will hold shape when they are done.

5. Once cooled, cut into even rectangles. Store in fridge or freezer. Makes 12 bars.

For Baked Granola Bars...

4. Scoop and spread evenly into an 9 x 12 silicon pan. Bake at 325 for roughly 20 minutes until the bars are easy to cut and hold their shape. 

5. Once cooled, cut into even rectangles. Store in fridge or freezer. Makes 12 bars.

Notes:

• If baking or dehydrating, be careful not to leave in too long or they will be dry and fall apart.

• Use cacao nibs if you can...they're bitter and don't melt the same, but much healthier for little ones; or just skip the chips altogether!

These are great snacks, packed in a lunch box, or enjoyed as a dessert. Your kids will LOVE them!

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