Almond butter chocolate chip bars (V, GF, refined sugar free)

Goodness, this recipe and others like it has been sitting in drafts for WEEKS just waiting to be posted. During those weeks, Chef F and I have been doing a whole bunch of licking-the-bowl, hands-on and hands-in experimenting. That’s because after an extended hiatus, we’re back to bar-hopping! Granola bars, of course. Even if I hadn’t preceded that last comment with the inclusion of Chef F…you know we don’t go to bars! That would just be silly. I’m lucky to get to book club once a month or so. :)

So maybe I couldn’t resist trying to pretend I’m cool for just two seconds, or roughly one-eighth of a sentence, by alluding to possible real social outings. But actually, regularly experimenting with energy bar recipes again does feel pretty awesome. What’s most fun is the potential for satisfying on so many levels. We’re virtually always guaranteed gratification.

Dave is training for a challenging 144-mile gravel bike race, and could use some new, improved, staple homemade energy bar recipes for enjoying on the go. Also, while I love running on empty, looking ahead toward springI’m looking forward to refreshed options for long runs and recovery. Mostly, though, Chef F could always use new snack bars made with simple, good ingredients. Thus, experiments that don’t necessarily work so well well as training fuel are generally happily welcomed as plain old snacks.

This particular bar is easily more kids’ snack than training fuel, but it is great on the trail. They’re a little too crumbly to reliably stand the pressure of jersey pockets, but they’re a great addition to lunchboxes. Peanut butter blends as beautifully as almond, but the latter is allowed in those said lunch boxes, so that’s what we’ve been going with. They’re just the right density, and full of natural flavor.

If energy bars as training fuel are more your thing, good news: Chef F and I have a backlog of bars that work well for both, coming your way. Honestly, the holdup is simply me eking out the minutes needed to type them up. Currently they’re scrawled on the backs of opened bill envelopes. But they’re coming—soon—and they’re worth it. Till then, happy trails. :)

Almond butter chocolate chip trail bars

• 3/4 cup natural (nuts-only) peanut or other nut butter of choice

• 1/4 cup unsweetened applesauce

• 1/3 to 1/2 cup agave nectar or pure maple syrup

• 1/2 teaspoon vanilla

• 3 tablespoons aquafaba (drained chickpea liquid)

• 1 cup oats, divided

• 1/8 -1/4 teaspoon sea salt (the larger amount for trail fuel, lesser for snack bars)

• 1/2 teaspoon cinnamon

• 1/3 to 1/2 cup vegan dark chocolate chips

Preheat oven to 350 F. Prepare an 8-inch baking pan with a light coating of cooking spray and set aside.

In a mixing bowl, combine nut butter, unswetened applesauce, agave, vanilla and aquafaba. Stir gently at first to combine. (If desired, gently heat nut butter slightly beforehand.) Stir in half of the oats.

In a blender or food processor, process the remaining 1/2 cup oats with the baking soda, salt and cinnamon to form a flour. Pour into the nut mixture and stir to combine, forming a thick batter. Add chocolate chips and stir to distribute.

Press batter into prepared pan, smoothing down with a spatula. Bake 12-15 minutes (longer for energy bars versus snacks). Let cool and cut into squares.