Makes 18 barsCalories 140 Prep Time 10 minutesTotal Time 30 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
1 ½ cup whole oats
¼ cup almond flour
½ cup Splenda® Monk Fruit Granulated Sweetener
½ teaspoon salt
1 egg
¾ cup unsweetened almond milk
½ cup almond butter
⅓ cup dates, finely chopped
1 teaspoon vanilla extract
½ teaspoon almond extract
3 tablespoons sunflower seeds
½ cup unsweetened dried cherries, roughly chopped
¼ cup unsweetened dried coconut
¼ cup sliced toasted almonds
Nutrition Info Per Serving
Serving Size: 1 bar
Calories
140
Total Fat
8g
Saturated Fat
1.5g
Cholesterol
10mg
Sodium
95mg
Total Carbs
19g
Dietary Fiber
3g
Sugars
4g
Protein
4g
Instructions
Preheat oven to 350°F and prepare an 9×11 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Lightly spray the corners with nonstick cooking spray. Set aside.
In a large mixing bowl, combine the oats, almond flour, Splenda Monk Fruit, and salt. In another bowl, add the egg, almond milk, almond butter, dates, and extracts, mixing until well combined. Pour the wet mixture into the dry, then stir in the rest of the ingredients.
Transfer the mixture into the baking pan, using a spatula to spread it out evenly and slightly pack it down. Sprinkle the top with a little more coconut if desired.
Bake for 20 – 22 minutes, until the edges begin to turn golden brown. Remove the bars from the oven and let them cool in the pan completely before cutting. Carefully pick them up with the parchment paper, then slice them into 18 bars. Store them in an airtight container. Enjoy!
