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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My gluten-free version of the famous peanut butter bar. Ingredients:
1 (16 ounce) jar roasted almond butter |
1 cup agave nectar |
2 eggs |
1/2 teaspoon celtic sea salt |
1 teaspoon baking soda |
1 cup chocolate chips (dagoba chocodrops) |
Directions:
1. In a large bowl, with a hand blender, mix almond butter until creamy.
2. Mix in agave and eggs.
3. Add salt and baking soda.
4. Mix well with hand blender until all ingredients are thoroughly combined.
5. Mix half of the chocodrops into the batter.
6. Pour batter into a well greased 9 x 12 inch pyrex baking dish.
7. Scatter the other half of the chocodrops on top of the batter.
8. Bake at 325 degrees for 35 minutes.
9. Serve.
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