Flourless Nut Butter Snack Bars with Chocolate and Blueberries (gluten-free)

Step 1

Put the berries and water in a small saucepan on a medium heat. Let them cook for around 5 minutes, then add the 1 tbsp of maple syrup / coconut sugar

Step 2

Cook for about 12 minutes altogether or until you have a thick sauce, but where berries are not completely broken down.

Step 3

Leave the sauce to cool while you make the rest of the bars

Step 4

Preheat oven to 180 C. Line a baking tin or brownie tray.

Step 5

Mix together the linseed/flax egg, nut butter, maple syrup / coconut palm sugar and vanilla essence.

Step 6

Then add the almond flour and baking powder to the mix, and combine well.

Step 7

Add the chocolate chunks and salted peanuts to the mix and combine (but keeping a small handful aside). Then transfer the whole mixture to the brownie tin.

Step 8

Sprinkle the remaining chocolate and salted peanuts you kept aside on the mixture in the tin, and press them down.

Step 9

Lastly spread the berry mix across the top. Press down lightly with your hands.

Step 10

Bake for 30-35 minutes or until a skewer comes out mostly clean.

Step 11

Once cooked, leave to cool before cutting into bars.

Step 12

Store the bars in the fridge for up to 4 day (if you don’t eat them all immediately!). They can also be frozen for eating another time.