Ingredients:

  • 1.5 cups (150g) superfine almond flour
  • 2 scoops (60g) vanilla protein powder
  • 0.5 cup (125g) creamy almond butter
  • 0.25 cup (60ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon sea salt
  • 0.5 cup (15g) freeze-dried raspberries or strawberries
  • 0.25 cup (30g) slivered almonds
  • 1 tablespoon chia seeds

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the almond flour, vanilla protein powder, and sea salt until no lumps remain.
  3. Add the creamy almond butter, maple syrup, and vanilla extract to the dry ingredients. Use a sturdy silicone spatula to fold and mix until a thick, dough-like consistency forms.
  4. Fold in half of the crushed freeze-dried berries and the chia seeds into the protein dough.
  5. Transfer the mixture to the prepared pan and press firmly and evenly into the corners using the back of a spoon.
  6. Sprinkle the remaining freeze-dried berries and slivered almonds over the top, pressing them lightly into the surface.
  7. Place the pan in the refrigerator for 1 hour to allow the bars to firm up and set.
  8. Lift the bars out of the pan using the parchment paper and slice into 8 uniform bars using a sharp knife.