A little miracle happens after these bars cool. They turn into a caramel-like bar that gives satisfaction to no end. Chocolaty and chewy!
INGREDIENTS:
2 cups chickpea flour
1 cup plus
2 tablespoons almond flour
2 tablespoons flaxseed meal
1 cup dairy-free milk
1 cup cashew butter
½ cup maple syrup
½ cup slivered almonds
½ cup dried cranberries
¼ cup sunflower seed kernels
½ cup dairy-free chocolate chips, melted
INSTRUCTIONS:
1. Line an 8-inch square baking dish with parchment paper and come up about 3 inches on opposite sides. This will act as a handle to remove the bars from the dish.
2. Combine the flours and flaxseed meal in a large bowl and mix well. With a heavy wooden spoon, mix in the milk, cashew butter, maple syrup, almonds, cranberries, and sunflower seeds. Lastly, mix in the melted chocolate. Add the batter to the prepared dish and press firmly into all corners and as evenly as possible. Refrigerate for at least 30 minutes.
3. Grab the “handles” of the parchment paper and lift out of the dish. Place on a cutting sheet and slice into sixteen bars.
Protein: 9 grams per serving (1 bar)
Active Time: 15 minutes
Rewfrigerator Time: 30 minutes
Total Time: 45 minutes
