Almond Butter Congo Bars

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You know how some recipes are so perfect you don’t need to change a thing to make them work for your family? I can’t tell you how much I love it when this happens, especially since we are fairly high-maintaince with all our “exceptions.”

These Congo Bars (or Blondies…. or Cookie Bars…. or Cookie Cake….. take your pick) are simply phenomenal just the way they are. They are reminiscent of Finn’s allergy-friendly chocolate chip cookies. They also come from the amazing The Unrefined Kitchen!

What did you call these bars growing up? We called them Congo Bars. Justin’s family called them Cookie Bars. My brother’s friend called it Cookie Cake. Hmmmm…. so much confusion to such a classic!

These allergy-friendly bars are dairy-free, soy-free, peanut-free, refined sugar-free, grain-free, gluten-free, wheat-free.

Here’s what you’ll need…

Mix 1/4 cup coconut oil, 1/3 cup honey, 1/4 cup almond butter, 1 egg and 1/2 tsp. vanilla. Our honey is from a local farmer who delivers to our home. Finn calls him a cowboy… and he is… an amazing cowboy! Buy local, especially your honey!

In a separate bowl, combine 1 1/4 cups almond flour, 1/2 tsp. baking powder, 1/8 tsp. baking soda, and 1/2 tsp. salt and whisk to combine.

Mix the wet and dry ingredients and add the chocolate chips. We normally use Enjoy Life (allergy friendly) chocolate chunks for cookies, but this time I used the mini chips. The mini chips are perfect for this recipe. Enjoy Life is a fantastic brand, void of all 8 major allergens. Additionally, their products were recently verified non-GMO. You will start to see this on their labels soon.

Bake at 350 degrees for 15-20 minutes. Watch them closely, especially if you used coconut oil to grease your pan. Pull them from the oven, let them cool and then cut into squares.

Almond Butter Congo Bars

by My Wise Mom

Prep Time: 10 minutes

Cook Time: 20 miuntes

Keywords: dessert dairy-free soy-free peanut-free refined sugar-free gluten-free almond butter almond flour chocolate chips

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1/4 cup almond butter
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 1/4 cups almond flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 – 1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Grease 8×8 pan with coconut oil or line with parchment paper.

Combine wet ingredients in a large bowl. Mix well with an electric mixer.

Combine almond flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.

Pour dry ingredients into wet ingredients and mix well with mixer.

Mix in chocolate chips and spread batter into pan.

Bake at 350 degrees for 15-20 minutes or until toothpick inserted in the center comes out clean.

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Comments

  1. Susan Pelizzaro says

    Sorry for the double comment! I had sent it from my phone and looked to the bottom of the comments, instead of the top! Thanks – I have roasted so that’s perfect!

  2. Carol says

    I tried these bars and they are so so delicious! I made my own almond flour by using raw almonds and grinding them in a spice/coffee grinder. Very fast to make! I also used raw almonds and put them in a food processor to make almond butter. This wasn’t so fast!

  3. Lyndsy says

    Hi Kerry,

    What do you think happened?? I baked my bars for 40 minutes at 400 and the bottom is still gooey :( I did not use coconut oil for the grease either.

      • Lyndsy says

        Yep! I used Bob’s Red Mill Almond Flour/Meal. Everything else the same. I don’t think altitude is much different in Wisconsin :) It was the first time baking with almond flour. Is almond flour, depending on consistency, supposed to be a little more moist? The doughy bars were still delicious :)

        • says

          It is a little more moist, but after 40 minutes?? Super weird!!! I wish I had an answer for you :( I’m glad the other part was at least yummy. Please let me know if you make them again and what happens. So strange!!!

  4. Lyndsy says

    What do you think happened if I cooked them for 35 minutes and the bottom is still gooey :( I did not use coconut oil for the grease.

    • says

      I’m not sure as I don’t normally use stevia. I’ve never used the raw leaf, but I don’t see why a few drops of quality liquid stevia wouldn’t add to the sweetness. If you try it, let me know!

  5. Stephanie says

    Is there anything I can sub almond butter with? We have an almond butter shortage here locally & I can’t use my food processor. Thanks!

  6. Tracy says

    I have a bad allergy to coconut. Is there another oil I can use in its place? Would love to make these!

    • says

      Hmmmm…. I’m not sure. You need a fat to help bind it together. If you can consume dairy, maybe butter? I honestly am not sure of a good sub for coconut oil :(

  7. maria says

    Im doing The Fast Metabolism Diet right now and your recipe has everything I can eat on Phase 3 with the exception of the honey. Can you substitute that with something else?

  8. Erica says

    I just made these and wow what a tasty treat! I’m not a huge baker but this was my first experience with almond flour and I am definitely a converter!

  9. Erin says

    I just made these. I made them into mini muffins. They are INCREDIBLE! Also, definitely watch them cook closely, as they only needed 10 minutes to cook in my oven due to them being in the mini muffin tins.

  10. Jeri Wendzel says

    Where do you live? How on earth did you get a farmer to bring honey to your house?! I NEED that! I am just getting up the gumption to drive 15 miles NW to get mine and I can’t even do that! It’s just easier to get it when I’m grocery shopping (still some local options on the shelf).
    My mom called them Cake Cookie Bars.

  11. Tara says

    Hi Kerry! My daughter has a nut allergy, so these won’t work in their current form. Could we sub out the almond flour for white/whole wheat, then sub the almond butter perhaps for sunflower seed butter? Just curious, as I’m not familiar with the almond flour to whole wheat flour conversion, if there is one.

    • Kerry says

      I’m not sure how it will turn out. I know that the conversions for something like almond flour (which is considered “low carb or high protein”) are different than white or wheat flour. Since we can do both, I haven’t ever tried it. Google it and see what you find. If you try something, please let me know so I know for next time :) Thanks!!!

  12. Joyce says

    Yum!!

    I made the pumpkin spice bars from the Detoxinista blog at Thanksgiving. Got rave reviews. It might work well for your special needs. Made with almond butter, pumpkin and spices (may need to use egg sub – I used real eggs). She also has a great cauliflower pizza crust that was wonderful with step by step on how to get moisture out so it really holds together like a real crust. Never would have believed it was made from cauliflower had I not made it myself. A bit of labor but worth it!!

    She may have more recipes for you.

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