Blueberry Chocolate Chip Almond Butter Bars

You know I’m a fan of quality. 

Even when my schedule gets crazy busy, like it has these past 2 months, cooking real, whole, quality foods is important to me. I refuse to run out and grab fast food just because my schedule is busy. 

Now don’t get me wrong, grabbing a whole roasted chicken from whole foods or picking up something from their prepared food bar like some mashed ginger sweet potato or garlicky green beans does come in handy. That’s fast food to me, but the healthy kind, and I’m totally ok with it. What I mean is grabbing something unhealthy and low quality. It’s important that I carve out time in my day to prepare something fresh, delicious and healthy. 

It’s a good thing my boyfriend is a great cook too, as he can take over on the nights I just really don’t have time! 

It’s the same thing when it comes to baking. I love baking and experimenting with recipes that I can share with you! I actually start to go a little crazy if at the end of the week I haven’t cooked up or baked something new. Cooking and baking to me is down time. It’s my personal, relaxing, quiet time to just play in the kitchen. I need it in my life!

Enter these delicious bars! They made my week 🙂 They were easy, delicious, healthy and completely gluten and dairy free. 


This time of year is fun to bake as I send my boyfriend off to work with many treats for him and his clients. They ALL get eaten… and fast! 

I adapted this recipe from the recent Paleo Mag. Their Thanksgiving and Holiday recipes were amazing! 


Blueberry Chocolate Chip Almond Butter Bars
Serves 8
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 1/4 cup coconut oil, melted
  2. 1/3 cup raw almond butter
  3. 1/4 cup maple syrup
  4. 1 egg
  5. 1 tsp ground vanilla bean or extract
  6. 1 tsp ground cinnamon
  7. 1/2 tsp sea salt
  8. 2 cups almond flour
  9. 3 tbsp coconut flour
  10. 1/2 tsp baking soda
  11. 1 cup fresh or frozen blueberries
  12. 1/4 cup Enjoy Life mini chocolate chips (optional)
  1. Preheat oven to 350F.
  2. In a large bowl, add melted coconut oil. Whisk in almond butter, maple syrup, egg, vanilla, cinnamon and salt.
  3. Add in almond flour, coconut flour and baking soda. Mix together until well combined.
  4. Add the chocolate chips and mix again to incorporate.
  5. Pour the mixture into an 8x8 baking dish/brownie pan prepared with parchment paper. Smooth out the batter and gently press down into the pan.
  6. Scatter blueberries on top and gently press them into the batter with your hands so they are not rolling around.
  7. Bake in the oven for 25 minutes.
  8. Let cool in the refrigerator for at least 1-2 hours before serving.
Holistic Wellness
Happy Holiday Baking!

Samantha xo


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Meatless Mondays, here we are again! My meatless Mondays have been turning into meatless Tuesdays, and Wednesdays and Thursdays!! It’s been great. Although I’m not completely vegetarian, I’ve been finding that lately, I’m gravitating more towards plant based foods and I feel great because of it! So, with that said, I’ve got some great meatless meals sure to satisfy, like delicious breakfast bars!! A quick breakfast to go full of healthy fats, protein, fiber and of course…yummyness! Also, a recipe for a no fuss pasta and bean salad, great for lunch or dinner.

Breakfast Bars


1 tablespoon walnut oil, plus more for pan

1 1/4 cups spelt flakes

1/2 cup dried cherries

1/4 cup sprouted or ground flaxseeds

1/4 cup coarsely chopped pecans

2 tablespoons coarsely chopped pistachios

1/4 teaspoon sea salt

1/2 cup raw honey

1/4 cup natural creamy peanut butter or raw almond butter

1/2 teaspoon pure vanilla extract


    1. Preheat oven to 325 degrees Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.
    2. In a small saucepan, combine honey, peanut butter or almond butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper. Will last in the fridge for one week and frozen for 3 months.

Pasta and Bean Salad


10 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)

8 ounces whole-wheat, kamut, or spelt pasta shells

1/4 cup white balsamic or apple cider vinegar

1 teaspoon minced garlic

Sea salt (to taste)

1/4 teaspoon sugar (optional)

1/3 cup extra-virgin olive oil

1/4 teaspoon ground black pepper, plus more to taste

2 stalks celery, cut crosswise into 1/8-inch-thick slices (about 1 cup)

1 cup cooked black-eyed peas, kidney beans, or chickpeas (canned are okay)

1/2 cup shredded basil, plus more for garnish


  1. Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 3 minutes. Remove from boiling water with a slotted spoon and run under cold water to stop the cooking; set aside.
  2. Add pasta to the same boiling water and cook until al dente. Drain and rinse under cold water.
  3. In a large bowl, whisk together vinegar, garlic, 1/2 teaspoon salt, and sugar, if using. Whisk in the oil in a steady stream, and season with 1/4 teaspoon black pepper.
  4. Add celery, peas or beans, and green beans to the vinaigrette, then add pasta and toss well to combine. Let pasta salad marinate for at least 1 hour.
  5. Just before serving, stir in shredded basil. Season to taste with salt and pepper.

Happy Meatless Monday! Enjoy!




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