Ingredients:

  • 2 cups (200g) super-fine almond flour
  • 1/2 cup (60g) almond meal
  • 1/4 cup (30g) ground flaxseed
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1/3 cup (80ml) pure maple syrup
  • 1/3 cup (80ml) melted coconut oil
  • 2 tbsp (32g) almond butter
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (30g) chia seeds
  • 1/2 cup (75g) fresh blueberries
  • 1/4 cup (30g) sliced almonds

Instructions:

  1. Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment with coconut oil spray.
  2. In a large mixing bowl, whisk together the almond flour, almond meal, ground flaxseed, baking powder, and sea salt until no clumps remain.
  3. Pour in the melted coconut oil, maple syrup, almond butter, and vanilla extract. Stir with a spatula until a thick, tacky dough forms.
  4. Gently fold in the chia seeds and blueberries. Press the mixture firmly into the prepared pan using the back of a spatula, then sprinkle sliced almonds on top and press them lightly into the surface.
  5. Bake for 20–22 minutes until the edges are deep golden-brown and the center feels firm. Let the bars cool completely in the pan for at least 30 minutes before lifting and slicing.