Almond Rosemary Energy Bars (No Bake, GF)

5 from 8 votes

Almond and rosemary energy bars that are vegan, gluten-free, no-bake, and more savory than sweet. Made in a muffin tin, so no cutting needed!

Prep Time10

Cook Time1

Total Time11

Servings: bars

Author: Camilla

1/3 cup smooth almond butter
2 tablespoons nondairy milk (e.g., almond milk, oat milk, cashew milk, hemp milk, coconut milk)
1 tablespoon maple syrup (see notes for options)
3/4 cup rolled oats (certified GF as needed)
2 tablespoons flaxseed meal
3/4 teaspoon chopped fresh rosemary divided
1/4 teaspoon fine sea salt (optional)
1/8 teaspoon ground black pepper (optional)
2 tablespoons chopped roasted almonds (or toasted almonds)

Spray or grease 5 cups of a standard size muffin tin.
Warm the almond butter, milk and maple syrup in a small saucepan on the stovetop over low heat until warm and melted but not boiling (you can also do this in the microwave).
Place the oats, flaxseed meal, 1/2 teaspoon rosemary and optional salt and pepper in a small food processor. Add the warm almond butter mixture; pulse until oats are chopped and mixture comes together into a cohesive dough.
Divide dough into 5 equal portions; roll each portion into a ball and press one into each of the prepared cups, flattening tops with fingertips. Sprinkle with almonds and remaining 1/4 teaspoon rosemary, pressing into dough to adhere.
Refrigerate for at least 1 hour until firm before removing from tin.

Storage: Store in an airtight container at (cool) room temperature for up to 3 days, in the refrigerator for 2 weeks, or freezer for 3 months.