1/2cupnatural almond butter (almonds only ingredient)
1large eggor egg substitute
2Tbspmaple syrup
1/3cupcoconut sugar or brown sugaruse 1/4 cup for less sweet bars
1Tbspvanilla extract
1/2 tsp baking soda
1/4tspfine saltuse 1/8 tsp if your almond butter is salted
1 cup almond flour not almond meal
1/4cuprainbow sprinkles
Instructions
Preheat oven to 350 degree. Place a sheet of parchment paper on the bottom and up the side of an 8-inch square baking pan or cake pan then lightly grease the paper.
In a large bow, mix almond butter, egg, maple syrup, coconut sugar, and vanilla until smooth. Mix in baking soda and salt then stir in the almond flour and 1/2 of the sprinkles.
Spread batter into an even layer in your prepared pan. Sprinkle the remaining rainbow sprinkles over the top.
Bake until puffed around the edges and set in the center, 18 to 20 minutes. Allow to cool completely then cut into 16 squares. Store in an airtight container at room temp for 4 to 5 days.