Next time your sweet tooth comes knocking, hit it with Donna Hay’s Chewy Chocolate Almond Bars from her latest cookbook, Everyday Fresh: Meals in Minutes. A new favourite treat we keep in the fridge to snack on all week!

INGREDIENTS

1 cup (250g/8¾ oz) almond butter

½ cup (125ml/4¼ fl oz) pure maple syrup

½ cup (60g/2 oz) coconut flour

⅓ cup (45g/1½ oz) rolled oats

2 teaspoons vanilla extract

choc-almond topping

180g (6¼ oz) dark (70% cocoa) chocolate, chopped

½ cup (125g/4½ oz) almond butter

METHOD

Line a 20cm (8 inch) square cake tin with non-stick baking paper, allowing the paper to overhang on all sides.

Place the almond butter, maple, flour, oats and vanilla in a bowl and mix to combine. Using the back of a spoon, press mixture into the prepared tin. 

To make the choc-almond topping, place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Add the almond butter and stir until combined. Pour the chocolate over the base and spread evenly. Refrigerate for 1 hour or until firm. Cut into bars. Store in an airtight container in the fridge.  Makes 18 bars

There’s nothing like having a supply of better-for-you snack bars on hand for when the mood strikes. This amazingly simple, super-delicious raw slice never fails to satisfy those sweet cravings.

Everyday Fresh: Meals in Minutes, by Donna Hay, published by Fourth Estate is out now, RRP £20.00
Photography by Con Poulos

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