I am really excited to have Kaylie from Paleo & Gluten Free Eats sharing a recipe on the Jessi’s Kitchen. I first started following Kaylie on Instagram and absolutely fell in love with all of her dreamy photos and delicious recipes. She is an incredibly talented blogger and photographer so be sure to check out her page and give her a follow. You will be so glad you did! Now a few words from Kaylie….
I have been the biggest fan of Jessi’s kitchen long before I started food blogging myself. I am in love with Jessi’s creativity, beautiful food, and passion for whole foods and health! I cannot say how blessed I am to be partnering with Her today and sharing this recipe on Her beautiful blog. Thanks girl for having me!
Now, about some food! I have loved this recipe ever since I created it last year. I was waiting for the perfect time to share it. And the time is now. In a pinch, I always scramble for snack foods that are jam packed with protein and don’t come pre-packaged. The bummer part about that is, that most snack foods can be a hassle to make and store ahead of time. I wanted to change that. Because I when I need food. I mean, I need food. Now. So, this recipe was born. I wanted to create a protein bar that resembled a soft and chewy peanut butter bar, because those were always my favorite. Only, this time, I would make it without the peanut butter.
This paleo snack bar is a soft and slightly chewy snack bar tastefully covered in a rich chocolate coating. Perfect for making ahead of time and storing in the freezer, this recipe is an easy to make treat to have on hand at all times. You can store these bars in the freezer for up to a few months. But I doubt they will last that long!
- 1/2 cup almond flour
- 1 Tbsp flax
- 1 Tbsp arrowroot flour
- 1 Tbsp coconut oil
- 2 Tbsp almond butter
- ¼ cup small dates
- 1 tsp honey
- 1 tsp vanilla
- Pinch of sea salt
- 6 Tbsp chocolate chips
- 1 tsp coconut oil
- Combine all of the ingredients for the bar together in a food processor or blender until it forms cookie dough consistency.
- Press the dough into a parchment paper lined 4” x 4” pyrex.
- Place the bars in the freezer for ½ hour.
- In a double boiler, melt the chocolate chips and coconut oil together.
- Pour the melted chocolate sauce on top of the frozen protein bars and then place in the freezer for another 10-20 minutes until the chocolate solidifies.
- Cut into squares and serve or store in the freezer.
- Serving Size: 6
Hi! I’m Kaylie, a 20 year old recipe developer, food stylist, and photographer based out of the Pacific Northwest, USA. I love to celebrate life through beautiful food, camera in hand, and sharing this passion for beautiful whole foods with others.