Ingredients:

  • 2 cups super-fine blanched almond flour
  • 0.5 cup vanilla protein powder
  • 0.5 tsp sea salt
  • 0.5 cup creamy almond butter
  • 0.33 cup pure maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.75 cup freeze-dried strawberries or raspberries
  • 0.25 cup toasted sliced almonds
  • 1 tbsp chia seeds

Instructions:

  1. Lightly grease an 8x8-inch pan and line it with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. In a large mixing bowl, whisk together the almond flour, protein powder, and sea salt until well combined and free of large clumps.
  3. Add the almond butter, maple syrup, vanilla extract, and almond extract to the dry ingredients. Stir with a rubber spatula until a thick, cohesive dough forms.
  4. Gently fold in the crushed freeze-dried berries, sliced almonds, and chia seeds until they are evenly distributed throughout the dough.
  5. Transfer the mixture to the prepared pan. Press the dough firmly into an even layer using the back of a measuring cup or a flat spatula.
  6. Place the pan in the refrigerator for at least 1 hour (or the freezer for 30 minutes) to allow the bars to set and firm up.
  7. Lift the bars out using the parchment sling and use a sharp knife to cut into 12 rectangular bars.