I’m a HUGE choco + peanut butter fan, but I thought I’d switch it up today and choose a slightly healthier nut butter to create a slightly less-healthy dessert. Balance.

These bars have a thick shortbread-type bottom layer, a crunchy and sweet almond butter centre, and a lush dark chocolate top. They are friggin’ delish.

In order to keep these bars gluten-free, I’ve made the crust with a mix of almond flour and Bob’s Red Mill Gluten-Free All Purpose Flour, and I’ve crushed up my favourite gluten-free cereal to add texture to the middle. Feel free to swap for any gluten-filled flour or cereal you wish!

Let’s make them!

Dark Chocolate Almond Butter Bars

Servings: Makes 16 squares

Prep time: 10 minutes

Cook time: 10 minutes

Cool time: 1 hour

Ingredients:

For the bottom layer:

• 1 cup almond flour
• 1 1/2 cups gluten-free flour
• pinch of salt
• 3-4 tbsp agave
• 4 tbsp (1/4 cup) cold coconut oil

For the almond butter layer:

• 1/2 cup smooth almond butter
• 1/3 cup coconut oil, melted
• 1 cup powdered sugar
• 1 cup of your favourite gluten-free cereal, made into crumbs (makes a heaping 1/2 cup)
• pinch of salt
• 1/2 tbsp vanilla

For the chocolate layer:

• 150 g dark chocolate, chopped

• flaky sea salt, for topping (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line an 8 x 8 inch baking pan with parchment paper.
2. For the bottom layer – Combine the flours and salt in a food processor and pulse to combine. Add the coconut oil and three tablespoons of agave and pulse. If the dough does not start coming together, add the fourth tablespoon of agave. Dump into parchment lined pan and use your hands or the bottom of a glass to distribute evenly. Pierce the top a few times with a fork. Bake for 10-15 minutes, or until it turns light brown around the edges. Cool completely.
3. For the almond butter layer – Combine all ingredients in a large bowl and stir to combine. Dollop the mixture onto the cooled bottom layer and use your hands to press down and spread evenly. Set aside.
4. For the chocolate layer – Add the chocolate to a glass or heatproof bowl set over a double boiler. Melt, watching closely and stirring often. Alternatively, melt the chocolate in the microwave in small increments. Pour melted chocolate over the almond butter layer and place in the fridge to set for at least an hour. Cut into squares and serve!

Store in an airtight container in the fridge for up to 5 days.

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These chocolate cereal bars are crispy, crunchy and so satisfying. They have currently replaced my after-dinner-before-bedtime snack.

Here is what you will need to make them:

• Your favourite gluten-free cereal (I use a combination of Quaker Corn Squares and Puffed Quinoa)
• Peanut butter (try out my homemade peanut butter, found here)
• Pure vanilla extract
• Pure maple syrup
• Cinnamon
• Dark chocolate
• Flaky sea salt (optional)

These take minutes and are such a yummy treat. Check out the recipe below!

Gluten-Free Cereal Bars

Serving size: Fills an 8 x 8 inch square pan

Prep time: 5 minutes

Cook time: 8-10 minutes

Set time: 20 minutes

Ingredients:

• 200 g dark chocolate, divided
• 1/2 cup peanut butter
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon (optional)
• 1 tbsp pure maple syrup
• 1.5 cups corn square cereal*
• 1 cup puffed quinoa*
• Flaky sea salt (optional)

Instructions:

1. Prepare an 8 x 8 inch square baking pan by lining it with two pieces of parchment paper for easy release.
2. Over a double boiler, or in the microwave, melt 75 g of the chocolate in a medium-sized heat-resistant bowl. Once melted, add the peanut butter, vanilla, cinnamon and maple syrup. Stir to combine.
3. Place the corn squares and puffed quinoa in a separate, large bowl. Pour the chocolate-peanut butter mix over and use your hands to incorporate the ingredients. Press into prepared baking pan.
4. Melt the remainder of the dark chocolate and pour over cereal mixture. Spread evenly. Top with flaky sea salt, if desired. Place in the fridge to set for at least 20 minutes. Cut into squares and store in an airtight container in the fridge.

NOTES:

*Feel free to use your favourite gluten-free cereals

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