This week has been a slow week, cooking-wise. I missed the farmer’s market on Sunday which ordinarily is a sacred tradition not to be foregone under any circumstances. I haven’t shopped for groceries and have been making most of my meals out of last week’s tomatoes, a couple of zucchinis and a box of eggs. Shameful, I know, but these nut butter bars – which also came together with what I found in the pantry and the fridge – are here to save the day and bring a little glory to this sad gastronomical downfall.
These don’t actually have to call for three different nut butters, but the mix of tastes is definitely worth trying. I used an organic almond confit instead of actual almond butter, which had been brought back to me from France and which is thicker and sweeter than ordinary almond butter, and gave the bars a soft marzipan-like taste. However, I adapted the recipe to if you would use regular, more runny almond butter. If you can’t get your hands on all three, you can also focus on just one or two types of nut butters (you can also use cashew butter, sesame, pecan or macadamia, as you wish! the options are infinite!). The important is to have 1 1/2 cup of any nut butter(s).
I have also been working on making some recipes vegan, so this one is egg-free (it uses chia seed and water as an egg replacement: 1 tbsp of chia + 3 tbsp of water = 1 egg) and dairy-free (using coconut milk and coconut oil). If you don’t want to make the vegan substitutions or don’t have them in your cupboard you can use:
- 2 eggs instead of the chia and water
- 1/3 cup (70 ml) of your choice of milk (almond, oat, regular…) instead of 1/2 cup of coconut milk
- 1/5 cup (50g) of butter instead of coconut oil
- Honey instead of maple syrup or agave nectar
Triple Nut Butter Bars (gluten-free, grain-free, vegan)
Makes 16 bars
1/2 cup (160 ml) of unsweetened almond butter
1/2 cup (160 ml) of unsweetened hazelnut butter
1/2 cup (160 ml) of unsweetened walnut butter
3 tbsp (45 ml) coconut oil
1/3 cup of Brazil nuts (about 8 whole, large nuts)
1/4 cup (80g) of raisins
5 dates, soaked
1 tbsp of coconut flour
2 tbsp chia seed + 6 tbsp water
1/2 cup (75 ml) of maple syrup
1/2 cup (35g) of unsweetened, shredded coconut
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
1. Preheat oven at 300°F (180°C) and grease and line a 7.5″x7.5″ (20cm x 20cm) baking pan with parchment paper.
2. In a bowl, mix together the coconut oil, nut butters, vanilla, maple syrup, stevia and coconut milk until you have a smooth and thick paste.
3. Soak the chia seeds in 6 tablespoons of water for 5 minutes until it reaches the a gelatinous, binding consistence, similar to raw eggs. Add them to the liquid ingredients.
4. In a separate bowl, mix together the dry ingredients: coconut flour, shredded coconut, cinnamon, nutmeg, and salt. Incorporate them progressively into the nut butter paste.
5. Coarsely chop the Brazil nuts and add them with the raisins and chopped dates in the rest of the ingredients.
6. Cook the bars for 20 minutes at 300°F (180°C). Place in the refrigerator to cool and harden for one hour or more (otherwise they will crumble more).