The ever classic peanut butter and jelly combo gets an upgrade with almond butter and fresh raspberries. Throw in a few chocolate chips because everything is better with chocolate!! As long as your oat flour is gluten free, these bars are as well!!
Almond Butter Chocolate Raspberry Bars
Healthy with a twist of decadent!!!
Equipment
- 9-inch square baking pan
- electric mixer
Ingredients
- 1-1/2 cups oat flour
- ½ cup almond flour
- 1-1/2 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1/3 cup unsalted butter at room temperature
- 1/3 cup creamy, raw almond butter, unsalted
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan.
- Stir together flours, baking powder, salt, and baking soda; set aside.
- Beat butter, almond butter, brown sugar and sugar in a mixing bowl with an electric mixer on medium speed until creamy. Add egg and vanilla and beat until well combined. Add flour mixture and beat on low speed just until incorporated. Stir in chocolate chips.
- Spread about three quarters of the batter into the prepared baking pan; scatter the raspberries on top and drop spoonfuls of the remaining batter onto the raspberries. Gently spread batter, pressing down to fill in between berries. Bake in the center of the preheated oven until toothpick inserted in the center comes out clean, 35 to 38 minutes.
- Cool on a cooling rack and cut into bars. Store any leftovers tightly covered in the refrigerator for best results.
- Makes 9 to 12 bars.
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