Low Iodine Paleo Almond Butter Bars
Total time52 min
Prep time10 min
Cook time22 min
4.6(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 1 cup creamy almond butter (no added sugar or oil)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup coconut sugar
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup dairy free chocolate chips (optional)
For serving
- flaky sea salt, for sprinkling (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a large mixing bowl, whisk together the almond butter, eggs, coconut sugar, melted coconut oil, and vanilla extract until smooth and fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!