• Sarah Flower

Nutty Bars



This is a cross between a tray bake and a cereal bar. It is perfect for packed lunches and lovely snack with cuppa.

Recipe taken from my book, Eating To Beat Type 2 Diabetes, by Sarah Flower


Makes 15 slices

Nutritional information Per Serving

231 Kcals

20.4g fat

2.8g net carbohydrates

7g Protein


100g chopped nuts

150g ground almonds

60g very dark (at least 85%) chocolate chips

70g erythritol or xylitol

40g flaked almonds

60g butter, melted

100g almond butter

2 eggs


· Preheat the oven to 170c

· Place the chopped nuts, ground almonds, flaked almonds chocolate chips and sweetener in a bowl, combine well

· Melt the butter and once melted, stir in the almond butter until it is smooth and lump free.

· Pour this onto the dry mixture. Add the eggs and combine well.

· Place into your lined 22cm x 22cm tin, pushing down well to make a flat top.

· Pop in the oven for 20-25 minutes until golden and firm to touch.

· Remove and allow to cool completely before slicing into 15 slices.

· Store in an airtight tin.


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