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Preheat your oven to 350 degrees f. and line an 8-inch square pan with parchment paper. In a small bowl whisk your almond flour, sea salt, granulated stevia, and melted coconut oil, whisk until crumbly.Add mixture to your pan and gently press it to form the bottom layer (crust) of your bars. Next, sprinkle evenly on top of your crust: the shredded coconut, flaxseed meal and half of the chocolate chips.In a second bowl, whisk your coconut milk with almond butter and vanilla extract until nicely combined, then layer this evenly in the pan.Sprinkle top with remaining chocolate chips on top and bake 28 minutes, or until firm but not deeply browned. Remove from the oven and allow to chill.
Gluten-Free Almond Butter Biscuit Bars
Layers of wholesome goodness for snacktime!
This was a FUN little baking project that turned out better than I hoped!
If you don’t like shredded coconut, you can leave it out.
Also, sweetness factor is such a personal preference, so you may find that you like more or less stevia in the crust.
I bet you could use a few Tablespoons of raw honey as a substitute for stevia, but I haven’t tried it…so if you try it, then let us know how it goes! Makes 8 servings / bars
- 1.5 cups almond flour
- a tiny pinch of sea salt
- 2 Tbsps granulated stevia
- 3 Tbsps melted coconut oil, butter or ghee
- 1/4 cup unsweetened shredded coconut
- 1.5 Tbsps flax seed meal
- 1/2 cup mini dark chocolate chips, divided
- 1 cup full-fat canned coconut milk
- 1/3 cup all natural almond butter
- 1 tsp vanilla extract