Wholesome and filling, I love to snack on Salted Caramel and Blueberry Almond Snack Bars. They’re full of natural ingredients and no refined sugar.

Blue Diamond Almonds sent me Salted Caramel Almonds and Roasted Blueberry Almonds to try and, quite frankly, I am in love! I didn’t think I would have enough of the Roasted Blueberry Almonds for this Salted Caramel and Blueberry Almond Snack Bars recipe because I couldn’t quit eating them! (that’s my Instagram profile, go ahead and follow me for a behind the scenes look at my shenanigans.)

I love to snack and I love a snack bar. I’ve had success with Homemade Energy Bars and Copycat Kashi Granola Bars. I have even made numerous ‘energy balls‘, which I particularly love because of the two-bite factor.

I use almonds in a lot of snack bar recipes. A handful of almonds contains high amounts of protein, fiber, monounsaturated fat, vitamin E, calcium and other important minerals, and phytochemicals that may help protect against many common diseases. You can read more of the health benefits of almonds at BlueDiamond.com. They have a plethora of information on the nutritional value of almonds.

Table of Contents

Salted Caramel and Blueberry Almond Snack Bars

I really prefer the taste of agave syrup to honey. However, I do not recommend using agave syrup in this recipe. It’s too thin. Honey is thicker and more sticky therefore it holds the ingredients together better.
You’ll need to press the mixture into your pan really, really firmly so they’ll stay together. I like to dump the mixture in the pan and press it flat with a square of parchment or waxed paper. It’s easier to manage and doesn’t stick to your hands with this method.
You can use any flavor of almonds that you prefer if the Blueberry and Salted Caramel flavors are not available to you or you have another favorite. You can use all the same flavor or multiple flavors as long as the total amount of almonds is 2 cups.

More tips…

You can also use raisins instead of the dates. You’ll need to chop the raisins slightly.
If your almond butter is really thick, and it will be if you use all-natural, remove the metal lid and heat the almond butter in the microwave 20 to 30 seconds. This will make it easier to combine with the other ingredients.
Wrap bars individually and store for 1 week on the countertop, 2 weeks in the refrigerator, or up to 3 months in the freezer. I prefer to store in the refrigerator, they get a little sticky when stored at room temperature. If you freeze the Salted Caramel and Blueberry Almond Snack Bars be sure to allow them to thaw completely before eating.

The only drawback to these Blueberry Almond Snack Bars is I can’t quit eating them.

Salted Caramel and Blueberry Almond Snack Bars

Wholesome and filling, Salted Caramel and Blueberry Almond Snack Bars make a tasty and quick breakfast or snack. They're full of natural ingredients and no refined sugar.

Author: Paula

5 from 14 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 10 servings

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Ingredients

1/3 cup honey
1/4 teaspoon pure vanilla extract
1/3 cup almond meal almond flour
1/8 teaspoon salt
1 tablespoon almond butter
1 cup Blue Diamond Salted Caramel Almonds
1 cup Blue Diamond Roasted Blueberry Almonds
1/3 cup about 7 Medjool dates

Instructions

Preheat oven to 300 degrees F.
Line an 8x8 or 9x9 with parchment paper, allowing enough to paper to over-hang on the sides to grasp and remove bars from pan.
In a bowl, combine honey, vanilla, almond meal, salt, and almond butter. Stir together until well combined.
Fold in the almonds and dates.
Transfer the mixture to your prepared baking pan and press it tightly and evenly into the pan.
Bake for 20 minutes.
Remove from oven and allow to cool for one hour.
Place in the refrigerator to chill for another hour before cutting. Cold bars will cut cleaner and easier than warm or room temperature bars.
Remove bars using the parchment paper 'handles'. Cut into 10 equal size bars.
Wrap bars individually in plastic wrap or small zip-top bag.
Store in the refrigerator up to 2 weeks.

Notes

**Please read notes in post for substitutions.**Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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