• Emma Rushe

Almond choco squidgy cake bars

Squidgy, satisfying and delicious with enough protein, fibre and healthy fats to fill you up and stop blood sugar spikes.

Ingredients - makes around 20

• 45g ground almonds

• 250g almond butter

• 100g coconut sugar, plus 1 tbsp for sprinkling over – we used Sugavida

• 2 large eggs

• 2 tsp vanilla extract

• 50g of minimum 70% dark chocolate chips/chunks

• Handful pecans, roughly chopped (not too fine)

• Pinch sea salt

• 1 tsp baking powder

Preheat the oven to 170 degrees C, then grease and line a 20 x 20cm square baking tin. Whisk the eggs and coconut sugar together, then add the almond butter and vanilla and mix really well together until smooth. Next add the ground almonds, pecans, baking powder and salt and stir well again before folding through the chocolate chips/chunks. Scrape the mixture into the prepared tin, it will be very gooey so do your best to smooth out the top of the mixture before sprinkling the tablespoonful of coconut sugar evenly over the top. Bake in the preheated oven for 30-35 minutes, or until golden and quite firm to the top but still with a bit of squidge. Leave to cool in the baking tin for an hour before cutting into squares and serving. Keeps in an airtight container for about three days.