This grain-free nutritious snack is as easy to make as it is to eat! Four easy ingredients that everyone typically has on hand, and four easy steps to make! It's a great option for crumbling over yogurt in the morning for breakfast, or taking to-go as a snack on the run. Protein from the almonds and fat from the butter will help keep you satisfied and fueled for a long time. The short ingredient list makes these bars super easy to whip up as well, which saves a lot of time when you need some nutritious snack options but don't have time to make nourishing protein bars or grain-free zucchini bread. Best of all, they do not require any special equipment, like a high powered blender or food processor.
4 Ingredient Almond Bars
makes one 9x13 pan
16 oz salted grass-fed butter*
4 cups sliced almonds, crushed
1/2 cup organic raisins
1/2 cup honey, raw or runny
To make your almond bars:
1. In a large bowl, combine almonds, raisins, and honey. Add butter and combine into nuts using your hands.
2. Pour mixture into any 9x13 pan and press down hard. I used wax paper and my hands for this step. Beat with a mallet to get it really compacted.
3. Bake in a 375 degree for about 13-15 minutes or until golden brown. Watch it carefully to make sure the edges don't burn.
4. Let harden in the refrigerator. Slice into squares and enjoy! Store in the refridgerator. These bars can also be frozen for the long-term.
Looking for more snack options? Check out these easy-to-make recipes:
Chocolate Chunk Bark
Green Fig Bars
Nourishing Protein Bars 1.0
Nourishing Protein Bars 2.0
Sunbutter Chocolate Raisin Bars
Grain-free Basil Crackers
Chocolate Peanut Butter "No Bake" Bars
These photos were taken on my iPhone, not too bad!
*Hello everyone who commented below about the amount butter used. It's not a typo, but since several people are having issues with the recipe, it is making me think I wrote down the wrong amount originally. Also, the butter is not melted, but cut into the almonds with your hands. This might make a difference. I'd suggest cutting the butter in half or in 2/3rds. Sorry for the issues!