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    Hummusapien » Recipes » Dessert » Flourless Almond Butter Bars (with Zucchini!)
    ★★★★★ from 19 reviews

    Flourless Almond Butter Bars (with Zucchini!)

    Published Jun 21, 2022 · Modified Apr 4, 2023 · by Alexis Joseph · 91 Comments

    Jump to Recipe

    Easy flourless Almond Butter Bars with zucchini! These gluten free, oil free, one-bowl bars made with healthy ingredients like almond butter, zucchini, pure maple syrup, and spices to satisfy any sweet tooth. Freezer friendly and kid-approved!

    stack of four bars

    It's a snack! It's breakfast! It's an afternoon delight!

    It's the loveliest solution to all the fresh zucchini you have oozing from your refrigerator and trunk and sock drawer right now (after you make this healthy zucchini bread and these flourless zucchini muffins, of course.)

    I'm just over here making the most of my giant Costco almond butter supply, you know. I love using my precious nut butter in bars (like my healthy pumpkin bars!) because they're full of nourishing goodies that keep me satisfied.

    Key ingredients

    • Almond butter: I love the drippy kind from Costco that's just almonds as the ingredient. It should easily pour into the measuring cup. For a nut-free version, try tahini.
    • Zucchini: For a bit of moistness and extra veggies. No need to peel nor squeeze any water out. Easy peasy. A small zucchini will be just fine, but be sure to measure.
    • Maple syrup: Just a splash for unrefined sweetness. Agave or honey would also work.
    • Egg: This helps binds the bars and make them fluffy. I tried a flax egg but they came out more crumbly.
    • Vanilla: Essential for extra flavor!
    • Baking soda and salt: For rise and bring out the sweetness.
    • Cinnamon and nutmeg: I love warming spices to add that classic zucchini bread flavor. You can omit the nutmeg if you're not a fan.
    • Chocolate chips: When is chocolate a bad idea? Feel free to omit and sub walnuts if you disagree.
    overhead view of bars with bite taken out

    How to make almond butter bars

    The star of the show today is...you guessed it: almond butter! You'd never believe they're flourless. The best part about these slightly sweet bars is that all you need is a bowl and a spoon and the batter is done before you know it.

    1. First, grate your zucchini.
    2. Then mix together almond butter, zucchini, egg and maple syrup until combined. Fold in cinnamon, nutmeg, baking soda and salt.
    3. Add chocolate chips if you fancy. Bake for 30 minutes and devour!

    Are these bars healthy?

    You bet! As a dietitian, I love that they're loaded with heart-healthy, brain-boosting fats plus four grams of protein per bar. They're low in sugar and made with unrefined sweeteners. Hooray for healthy foods that taste good!

    stack of bars with. bite taken out

    Dietary modifications

    • Vegan: Omit egg and use a flax egg (1 tbsp ground flax whisked with 3 tbsp water and set aside to gel for 5 minutes). They will be fudgier in texture and less puffy.
    • Nut free: You can try these with tahini or sunflower seed butter (they will turn green if you use sunflower seed butter due to a harmless chemical reaction with the baking soda.

    Storage tips

    Store leftover bars on the counter for up to two days and then refrigerate bars for up to a week.

    How to freeze

    Place bars in a freezer baggie and freeze for up to three months. Thaw overnight in the fridge or warm in the microwave for 10-15 seconds.

    More healthy desserts to try

    • S'mores Bars
    • Blueberry Pie Bars
    • Chocolate Drizzled Wine Soaked Grapes
    • No Bake Chocolate Peanut Butter Bars
    Print
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    Flourless Almond Butter Bars (with zucchini!)

    ★★★★★ 5 from 19 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 mins
    • Yield: 12 bars 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    Easy flourless Almond Butter Bars with zucchini! These gluten free, one-bowl bars made with healthy ingredients satisfy any sweet tooth.


    Ingredients

    Units Scale
    • ¾ cup creamy almond butter (the drippy kind)
    • 1 heaping cup grated zucchini (1 small-medium zucchini)
    • 1 large egg
    • ¼ cup pure maple syrup
    • 1 tsp vanilla extract
    • ¾ tsp baking soda
    • 2 tsp cinnamon
    • ¼ tsp nutmeg
    • ¼ tsp fine sea salt
    • ⅓ cup chocolate chips (optional)

    Instructions

    1. Pre-heat the oven to 350F. Spray an 8x8in baking pan with cooking spray. Set aside.
    2. Whisk together almond butter, zucchini, egg, maple syrup and vanilla in a large bowl until combined. Add baking soda, cinnamon and salt. Fold in chocolate chips.
    3. Pour batter into prepared pan. Top with additional chocolate chips, if desired.
    4. Bake for 30 minutes or until a knife comes out clean.

    Keywords: almond butter bars

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

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    1. Tricia says

      June 07, 2022 at 12:05 am

      I remember this recipe from 2013 - it's one of my all time faves!!! Thanks for it 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        June 14, 2022 at 6:46 pm

        Heck yes, thanks Tricia 🙂

        Reply
    2. MmmMmmei says

      December 08, 2020 at 11:01 pm

      I always look forward to an abundance of homegrown zucchini just to have an excuse to make these bars. The bars are simple and delightful.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 09, 2020 at 12:16 pm

        Mmmm fabulous. Thank you for letting me know you love these!

        Reply
    3. Melissa C says

      May 06, 2020 at 2:58 am

      was skeptical of how this would turn out because of the lack of flour, but this turned out incredible!! I subbed cacao nibs instead of chocolate chips and it was equally as delicious. I may not even put those in the next time I make them, they’re that good on their own!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 06, 2020 at 1:48 pm

        That's awesome!! I'm so glad you loved them, Melissa!

        Reply
    4. Karen says

      March 01, 2020 at 3:11 pm

      Wow! These bars are delicious!! My 6 month old granddaughter is having her first bit of egg eating them and making the cutest “yummy” sounds!

      ★★★★★

      Reply
      • Alexis Joseph says

        March 05, 2020 at 9:27 pm

        OMG so cute!!

        Reply
    5. Sarah Tonti says

      January 13, 2019 at 12:24 pm

      OBSESSED with these and honestly make them on the reg. I sub flax egg, since I have an egg sensitivity, which works really well too!

      ★★★★★

      Reply
      • Alexis says

        January 14, 2019 at 11:39 am

        Eeeee thank you, girl!

        Reply
    6. Dirk Tiu says

      December 25, 2018 at 11:21 pm

      Thanks for sharing your recipe, Alexis! I shared it with my wife.

      ★★★★★

      Reply
    7. Elysia @ Haute & Healthy Living says

      September 11, 2018 at 8:30 pm

      I NEED to make these!! I'm looking at the pictures and ingredients list and basically drooling! Best snack ever!

      Reply
      • Alexis says

        September 12, 2018 at 11:43 am

        They’re so tasty! Hope you love them 🙂

        Reply
    8. Andy Bishop says

      September 11, 2018 at 4:40 am

      Hi Alexis! I love the bars. I baked some over the weekend using your recipe. Thankfully, they turned out right. My son loves them. Thanks again!

      Reply
      • Alexis says

        September 12, 2018 at 11:43 am

        So glad to hear, Andy!

        Reply
    9. Matt says

      September 03, 2018 at 1:04 am

      This looks absolutely delicious!
      I'm gonna make it for my mum's birthday on Saturday.
      Also just wondered what's you favorite guilty-pleasure dessert at the mo?
      Keep up the great work:-)

      ★★★★★

      Reply
    10. Didi says

      August 24, 2018 at 11:43 pm

      I made these for my kids and we all loved them. They were delicious. I always like zucchini bars but these were so much better than most. I'll be making them again.

      ★★★★★

      Reply
    11. Kori says

      August 14, 2018 at 9:43 am

      Yummmmm! I only have a jar of maple caramel almond butter that, unfortunately, is not the drippy kind. But as soon as I have a jar and zucchini, I'll be making these!

      Reply
    12. Maclean Nash says

      July 23, 2018 at 11:27 am

      Love this recipe! Its great that it isn't too sweet and perfect for mornings on the go!
      Thank you so much!

      ★★★★★

      Reply
    13. Lisa says

      November 20, 2016 at 1:25 am

      I'm not sure these will last long enough in my house for me to test this out, so I was wondering if these freeze well. I want to take a double batch for my sons bake sale, but they require that the items freeze and defrost well. 🙂

      Reply
      • Alexis says

        November 21, 2016 at 11:44 pm

        I have no doubt they would freeze and defrost just perfectly! And trust me, if I don't freeze the goods that come out of my kitchen they'd be gone within hours 🙂

        Reply
      • Alexis says

        November 26, 2016 at 11:21 pm

        I've frozen them before and it worked fine! I freeze pretty much everything 🙂

        Reply
    14. Melissa says

      September 01, 2016 at 7:33 pm

      Made these this morning and it was a hit with my kids and coworkers. Just fyi - I didn't strain the zucchini and I used honey. I had to cook it maybe 10 minutes longer than the recipe said in my convection toaster oven. But it was well worth the wait. I love me some almond butter!

      ★★★★★

      Reply
    15. Karena says

      January 12, 2016 at 5:39 pm

      Could you replace the honey with mashed bananas instead

      Reply
    16. Karena says

      January 12, 2016 at 2:30 pm

      could I sub in mashed ripe bananas for the syrup/honey? If yes, how many (1/4c)?

      Reply
    17. Nicole says

      July 09, 2015 at 1:12 pm

      Hey Alexis!
      I was just wondering, if I wanted to make this in a loaf pan, at what temperature and for how long should I bake it?
      Thanks in advance! 🙂

      Reply
    18. Barrie says

      May 27, 2015 at 1:29 pm

      Oh. My. Gosh. These bars are to DIE FOR!!!

      ★★★★★

      Reply
      • Alexis says

        May 27, 2015 at 6:27 pm

        Yayy!!! I'm so glad they turned out well for you, Barrie!

        Reply
    19. jenna says

      May 21, 2015 at 2:36 pm

      There is no way these can be healthy. They have all the warmth and comfort of my Moms zucchini loaf with a LOT less of the guilt! I attempted to make my own almond butter with my vitamix for the recipe and even though I would call that part of the venture a fail (basically made almond meal with coconut oil to hold it together) I still used it and it was still amazing. I'm glad I read the comments before trying because I was going to use PB instead but that probably would have been pretty weird and over powering. I am currently moderately obsessed with your blog, and have about 15 tabs open with different recipes I can't wait to try! Thanks for sharing 🙂

      ★★★★★

      Reply
      • Alexis says

        May 27, 2015 at 7:08 pm

        They ARE in fact healthy! I'm so excited that you liked them! Enjoy the 15 other ones 🙂

        Reply
    20. Shayne says

      May 12, 2015 at 11:16 pm

      I just wanted to say thank you! and I think I am officially in love with these muffins. I wandered over here from Pinterest and this post was featured on the page... I clicked and it was lust at first sight 🙂 then I actually made them since I had all the ingredients and the relationship blossomed.... I may never look at another snack bar muffin again...

      Reply
    21. Liz says

      February 22, 2015 at 1:30 am

      Am I missing something? Just made these, followed the recipe to a tee and ended up with warm mush at the end (incredibly tasty mush but mush all the same). Even cooked it for an extra 5mins. Is there meant to be almond meal in this as there is none listed in the ingredients?

      Reply
      • Alexis says

        February 23, 2015 at 9:26 pm

        Hmmm I haven't heard of this happening before. The recipe usually works as is! Not sure what happened here :/ I hope it works out next time!

        Reply
    22. Kathryn @ Chicks Dig Running says

      August 13, 2014 at 2:07 pm

      I just found this recipe on Run To The Finish under Almond Butter Recipes and I am in love! I'm going to the store to buy almond butter immediately because these HAVE TO HAPPEN. I'm not even Paleo or Gluten Free or any of that jazz, they just look really gooey and yummy and guiltless. Thanks for sharing and I love your site!

      Reply
      • Alexis says

        August 18, 2014 at 2:25 pm

        Hey Kathryn! So glad you like the recipe! I'm not paleo/gluten-free either, but it's always so fun to experiment 🙂 Enjoy!

        Reply
    23. Charmaine San Pedro says

      July 29, 2014 at 10:30 pm

      These look delicious! Will veganize and free it of sugar and hopefully have it taste/look just as good!

      x

      Reply
      • Alexis says

        July 30, 2014 at 2:21 pm

        Hope they turn out well!! Enjoy 🙂

        Reply
    24. Victoria says

      July 16, 2014 at 10:06 pm

      LOVE these babies. Made them twice so far. The first time, I squeezed out the extra water from the zucchini and they seemed a bit dry. The second time, I just threw the shredded zucchini in and the bars were so moist. Thank youuu

      Reply
      • Alexis says

        July 21, 2014 at 12:46 pm

        Fabulous--so good to know!!

        Reply
    25. Kendell says

      April 09, 2014 at 6:38 pm

      I made these vegan by using a flax egg, and they turned out perfectly!!

      ★★★★★

      Reply
      • Alexis says

        April 11, 2014 at 9:00 am

        I'm so glad to know that works! Thanks, Kendell!

        Reply
    26. diana says

      November 14, 2013 at 2:29 pm

      What an awesome recipe! How do you store them and how long do they last? I need a yummy healthy go to snack for my 2 year old and this sounds perfect!

      Reply
    27. Jackie says

      September 07, 2013 at 3:24 pm

      These came out great--very interesting flavor. I added a tablespoon of unsweetened cocoa powder. YUM. Thanks for posting the recipe!

      Reply
      • Alexis says

        September 07, 2013 at 6:12 pm

        Glad to hear they turned out well! Adding cocoa powder sounds like a delish addition 🙂

        Reply
    28. Dennis says

      September 03, 2013 at 12:44 am

      Thank you, Alexis, for sharing your expertise and your love of healthy food. I love that I stumbled onto you!! My dessert the last two nights consisted of your strawberry-chia seed pudding, and your zucchini almond butter bars. My only issue is that these recipes taste so good that I need to be careful and not chow down on too much of this delicious healthiness!

      ★★★★★

      Reply
      • Alexis says

        September 03, 2013 at 8:19 am

        Thanks for your sweet comment, Dennis! You are SO welcome. I really need to whip up a batch of that chia pudding...it's been too long!!

        Reply
    29. Missy says

      August 20, 2013 at 7:57 pm

      I've made these several times now and tried them with sunflower butter--if you haven't tried it, it's fabulous!

      Reply
      • Alexis says

        August 21, 2013 at 4:08 pm

        I'm overjoyed to hear that, Missy! Since TJ's has been out of almond butter forever, I've been using sunflower butter way more. I love the flavor, so I'll have to try it out!

        Reply
    30. Day-Z says

      August 20, 2013 at 12:50 am

      OMG Thanks! I love this website and I can't wait to try the recipes!

      Reply
      • Alexis says

        August 20, 2013 at 2:07 pm

        Thanks so much! Hope you like them 🙂

        Reply
    31. Missy says

      July 30, 2013 at 1:10 pm

      I made these last night and they were delicious!--I used honey instead of maple syrup I am on a gluten free diet and have been trying a variety of new recipes--this is a keeper. I brought one to work for my boss to try and he loved it too. Thanks for the recipe.

      ★★★★★

      Reply
      • Alexis says

        July 30, 2013 at 1:44 pm

        That's so great to hear, Missy! They're such a fab treat. Glad to know your boss enjoyed 'em, too 🙂 Baking with almond meal and almond butter is the best discovery, especially for those who eat a gluten-free diet.

        Reply
    32. April says

      July 14, 2013 at 5:17 pm

      These are in the oven right now... Yeah!

      Reply
      • Alexis says

        July 14, 2013 at 9:50 pm

        Hope you love 'em, April!

        Reply
        • April says

          July 16, 2013 at 9:23 am

          I do, so so much! I am already plotting when to make my 2nd batch (which I will share with my work friends - the first batch, all mine!). My fiance has been gobbling them up - so that is a true testament to how delicious they are. So easy to make and made our apartment smell divine. New favorite recipe! You rock! Love your blog. 🙂

          Reply
          • Alexis says

            July 17, 2013 at 9:48 am

            That makes my day, April! Thanks so much for the sweet comment. They really do make the apartment smell fabulous!

    33. Fiona says

      July 04, 2013 at 10:28 pm

      Made these three times already and loved them! I made them with a quarter cup each of chocolate chips, walnuts and coconut...cannot get enough! Thanks so much for the recipe!

      Reply
      • Alexis says

        July 05, 2013 at 3:39 pm

        Fabulous to hear, Fiona! OMG--the addition of chocolate chippers, walnuts and coconut sounds amazing. I'll have to try that soon!

        Reply
    34. Elisabeth says

      June 28, 2013 at 11:30 am

      These are great! I have made them five times in the past month! I have been having a chocolate craving, so today I added 1/4 c. cocoa powder to the mix. Delish!

      ★★★★★

      Reply
      • Alexis says

        July 03, 2013 at 8:06 pm

        I'm so glad you've been enjoying them, Elisabeth! Great idea to add cocoa powder, too! YUM.

        Reply
    35. Rachel schaeffer says

      May 05, 2013 at 4:49 pm

      I've been excited to try out this recipe for a while and I finally did....delicious! The only thing I did different was that I added 1 heaping Tbsp. of cocoa powder because I only had a few chocolate chips and really wanted the chocolate flavor. I'll definitely make these again.

      Reply
      • Alexis says

        May 06, 2013 at 2:12 pm

        Fabulous idea to add cocoa powder! This is one of my favorite recipes on the blog for sure 🙂

        Reply
    36. Barbara Reilly says

      April 04, 2013 at 8:09 pm

      Hi! Just made these and they are outrageous! I have such a sweet tooth and try to eat as clean as possible and this was the perfect treat. Mine came out a bit mushy though. Are they suppose to be like that? Any suggestions?

      Reply
      • Alexis says

        April 04, 2013 at 10:03 pm

        They are a bit mushy by nature but you could definitely increase the baking time by five minutes or so! Mine were super moist as well. So glad you liked them 🙂

        Reply
    37. Amber says

      March 21, 2013 at 2:06 pm

      These look amazing! I gave up sweets for Lent so these look like the perfect thing to satisfy my cravings 🙂 What else do you recommend adding to these bars besides the chocolate chips?

      Reply
      • Alexis says

        March 21, 2013 at 10:44 pm

        These will definitely satisfy your craving, Amber! Feel free to just leave out the chocolate chips. They're a yummy addition but they'll still taste fabulous without them! I bet coconut would be good too.

        Reply
    38. GiGi Eats Celebrities says

      March 05, 2013 at 6:34 pm

      Well hello sweet and delicious Browuffin.... That's my word for Brownie & Muffin! Ha Ha Ha! These look JAM PACKED with health and loads of fiber to keep you FULL and... REGULAR! Weeee! 😉

      ★★★★★

      Reply
      • Alexis says

        March 05, 2013 at 10:28 pm

        Hahah Browuffin--I love it!! These are most definitely jam packed with a goodie or two 🙂

        Reply
    39. Lindsey says

      March 05, 2013 at 3:45 pm

      what a great idea: zucchini and almond butter! i'm sure the flavors complemented each other! i just made granola bars (not Paleo) with almond butter, yielding great results.

      Reply
      • Alexis says

        March 06, 2013 at 10:39 pm

        Yummmm I'm excited for that granola bar recipe!

        Reply
    40. Khushboo Thadani says

      March 05, 2013 at 12:12 am

      I just can't get my head around green monsters but hiding veggies in a zucchini bread? Now THIS is something I am on board with! Do you think subbing in peanut butter for the almond butter and honey for the maple syrup would work? I'm trying to work with what ingredients I currently have at home!

      Reply
      • Alexis says

        March 05, 2013 at 10:31 pm

        I wondered about the peanut butter thing, too! I wouldn't recommend subbing because the magic thing about almond butter is its ability to NOT make things taste like super almondy. It just makes them super moist! I think using peanut butter would turn these into peanut buttery zucchini bread, which doesn't sound too fabulous to me. I also don't know if the texture would work. So basically I'd recommend sticking with almond butter but let me know if you try it out!

        Reply
      • Taylor says

        April 20, 2016 at 10:26 pm

        I know this post was from a few years ago, but I substituted peanut butter for the almond butter, since it was the only kind I had on hand, and they still turned out fabulous! The peanut butter didn't overpower the taste at all and they were as soft as could be!

        ★★★★★

        Reply
    41. Carrie says

      March 04, 2013 at 7:58 pm

      thanks for the sneak peek! Christen and I made them Sunday and they are beyond good!! I just wish we had made two batches!

      Reply
      • Alexis says

        March 04, 2013 at 11:14 pm

        Any time, Care. I'm so glad you liked them!!

        Reply
    42. Sally says

      March 04, 2013 at 5:28 pm

      Alexis, these sound fantastic! I love baking with zucchini. And almond butter - how can you go wrong? one of my favorite butters 🙂

      Reply
      • Alexis says

        March 04, 2013 at 11:15 pm

        Thanks, Sally! I'm pretty much head over heels in love with them...there's no denying it. You're right--you really can't go wrong with almond buttah!

        Reply
    43. Matt @ The Athlete's Plate says

      March 04, 2013 at 8:25 pm

      These look delicious!

      Reply
      • Alexis says

        March 04, 2013 at 11:14 pm

        Thanks, Matt! They're darn tasty.

        Reply
    44. Hannah @ CleanEatingVeggieGirl says

      March 04, 2013 at 3:17 pm

      You had me sold on these with the title! I have made chocolate zucchini muffins before, but I love your addition of almond butter. These sound super tasty :).

      Reply
      • Alexis says

        March 04, 2013 at 11:16 pm

        I lovelovelove chocolate zucchini muffins! I always make the ones from Happy Herbivore and add chocolate chips. Beyond heavenly.

        Reply
        • Hannah @ CleanEatingVeggieGirl says

          March 04, 2013 at 11:26 pm

          Those are exactly the muffins that I was referring to! Happy Herbivore rocks :).

          Reply
          • Alexis says

            March 05, 2013 at 10:32 pm

            Haha great minds DO think alike! Love me some happy herbivore 🙂

    45. Christen says

      March 04, 2013 at 12:28 pm

      These bars are A-MAZING!!!! I wish I had doubled the batch-- they are that good! Thanks Alexis for another great recipe! 🙂

      ★★★★★

      Reply
      • Alexis says

        March 04, 2013 at 11:16 pm

        Wahhhooooo!!!! I love a good success story 🙂 I wish I could come to Chicago and bake with you guys!

        Reply
    46. Stephanie @ Legally Blinde says

      March 03, 2013 at 9:42 pm

      Yum, this looks good! I'm going to need to pick up a zucchini soon!

      Reply
      • Alexis says

        March 03, 2013 at 11:03 pm

        Add it to your grocery list, Stephanie! These are a must-make 🙂

        Reply
        • Jody says

          July 11, 2015 at 10:05 am

          These look yummy.. can you suggest something to bind it other than one egg..egg replacer or another idea would be welcomed

          Reply
          • Alexis says

            July 12, 2015 at 9:05 pm

            Hmmm you could try a flax or chia egg (1 tbsp flax/chia mixed with 3 tbsp warm water. Let it "gel" for 5 min.)

        • Donna says

          August 14, 2018 at 11:48 am

          Alexis
          My son is has gluten, dairy n peanut/almond allergies. Can I use sunflower butter or cashew butter in place of almond butter? I would really like to try this recipe.
          Also, where can I find that huge bag of dairy free chocolate chips?
          Thanks!
          Donna

          Reply
          • Alexis says

            August 14, 2018 at 1:24 pm

            Hi Donna, I haven’t tried it with another nut butter. As long as it’s drippy, not solid, I’d imagine it would work. I linked to the bag of chocolate chips, which you can buy at Costco or on amazon. Trader Joe’s chocolate chips are also dairy-free. Enjoy!

    Primary Sidebar

    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

    Read Alexis' story... →

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    • plate of vegan pumpkin muffins
      Whole Wheat Vegan Pumpkin Muffins (with a whole can of pumpkin!)
    • pot with squash pasta up close
      Nourishing Butternut Squash Pasta with Goat Cheese
    • sliced pumpkin bread with chocolate chips
      Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)
    • pumpkin oatmeal square on plate with maple syrup
      Nourishing Pumpkin Baked Oatmeal
    • apple pie on pink plate with ice cream
      Vegan Apple Crumb Pie

    See more Fall recipes...

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