These bars are a hybrid dessert miracle. It doesn’t hurt that they only have 4.5 grams of sugar and 8 grams of carbs per bar.
During the strict 10 day diet (guided by my doctor) that I had been on this past week or so, I had the biggest craving for gooey, chocolatey brownies and chocolate chip cookie dough. Now that I am on a slightly less strict diet and can eat nuts and small amounts of natural sugars again, I knew I needed to find a way to satisfy that craving. So I decided to combine the two desserts into one delicious, grain-free, low sugar, chocolatey, doughy, indulgent bar.
They got nice and crispy on top, but remained soft and gooey inside. Perfection.
1/3 cup applesauce
½ cup cashew butter (120 g)
¼ cup almond butter (60 g)
40 g coconut sugar
6 stevia packets
50 g almond flour (1/4 c + 2 T)
1 ½ tsp baking soda
1/8 tsp salt
3 T chocolate chips (or more if desired – I used Enjoy Life mini)
Mix applesauce with nut butter, and then add dry ingredients and stir in 2 T chocolate chips. Mix well. Put in greased 8×8 glass pan and sprinkle remaining tablespoon of chocolate chips over the top.
Bake at 350 for 20-25 minutes. Allow to cool for at least 20 minutes before attempting to cut. Store in the refrigerator overnight before cutting for firmer bars (if you can wait that long!).
Nutrition for one bar (cut into 16 squares): 110 calories 8 F/ 8 C (4.5 sugar)/ 3 P
Substitutions: you can use different types of nut butter if desired, and you could probably sub mashed banana or pumpkin for the applesauce. Regular brown sugar will probably work instead of coconut sugar. You could also try adding cocoa powder to the batter to make more of an authentic double chocolate brownie.
Enjoy! And leave a comment below if you try 🙂