Blender Almond Butter Bars

If you don’t like the messy clean up, this recipe is for you! I find that whenever I create new recipes, or just bake in general, I somehow end up using 6 different bowls, all the forks in my kitchen, 14 different measuring spoons, and so much more. So these days I’ve been loving the one bowl recipes or the one blender recipes in this case. You can literally just throw everything into a food processor, blend, and bake. There’s no dry mixing, no wet mixing, or combining at separate times; just throw and stir! You do have to grate the zucchini and dry it separately first, but then just toss it into the blender with everything else. Just follow the recipe below to make these delicious almond butter bars full of Loving Earth salted caramel chocolate.


  • 8 soaked dates (for at least an hour)

  • 1/2 cup almond butter

  • 1/4 cup tahini

  • 1/4 cup applesauce

  • 1/4 cup almond milk

  • 2/3 cup oat flour

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp vanilla

  • 1/4 tsp salt

  • 1/2 cup grated zucchini

  • 1 tbs maple syrup

  • 1 loving earth salted caramel bar crushed (optional, but not really)


  1. Grate one small zucchini and then dry it well. I like to put it in a dish towel and then squeeze it super well until all the water has been removed. Add the 1/2 cup grated zucchini into a food processor

  2. Add in the soaked and pitted dates and then blend until the zucchini and dates have blended together as smoothly as possible

  3. Add in all the other ingredients except the chocolate and blend until smooth. This shouldn’t take more than a few seconds since all the other ingredients are soft, so just keep an eye on it

  4. Once it’s well blended, break up the chocolate bar and hand mix it in. I did this inside the actual blender because I could take the blade out. However, if you can’t hand mix inside the blender, pour the batter into a bowl, and then hand mix the chocolate into it

  5. Pour the mixture into a lined 8 by 8 brownie pan. I used a little extra almond butter on top to create a swirly design and then bake at 350 for approx 40 mins