These healthy almond butter and jelly breakfast bars are fudgy, filling and packed with wholesome ingredients! For such a fudgy and delicious bar, you won't believe they are made without butter, oil, grains or sugar. They are also suitable for those following a gluten free, vegan, paleo and dairy free recipe!
Preheat oven to 350F. Lightly grease an 8-inch x 8-inch pan.
In a medium bowl, place the dates. Pour in enough hot water to cover. Let sit for 10 minutes, then drain.
In a small saucepan over high heat, add strawberries and water. Bring to a boil, then reduce heat to low. Mash the strawberries with a potato masher or the back of a fork until no big chunks remain. Let them simmer for 5 minutes, remove from heat, and add chia seeds. Stir to combine; set aside.
In the bowl of a food processor or blender, add dates, almond butter, and applesauce. Process until well combined, stopping to scrape down the sides.
Slowly add almond milk; continue to process.
Add almond meal, coconut flour, baking soda, vanilla, and salt. Process until completely mixed.
Pour batter into the pan. Spoon the strawberry jam on top and swirl into the batter.
Bake for 27-30 minutes. Let the bars cool in the pan for 15 minutes before serving.
These bars keep really well in the fridge and are freezer friendly- They are best if portioned individually and saran wrapped or wrapped in grease proof paper.