NO BAKE KOURABIE BAR
Almond scented no bake kourabie bars with honey orange blossom water and crunchy almonds.
TIME: 10 MINUTES (+ CHILLING)
DIFFICULTY: EASY
SERVINGS: 12 PIECES
NUTRITIONAL FACTS
Calories
210
Fats
13.5 g
Saturates
3.2 g
Carbs
17 g
Sugars
8.5 g
Protein
4.8 g
Fibre
3.2 g
Salt
0.04 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 120 g almond flour
- 100 g oats ground into flour
- 80 g honey
- 40 g almond butter or melted coconut oil
- 70 g roughly chopped almonds
- 2 tbsp orange blossom water, 30 ml
- 1 tsp vanilla extract
- A small pinch of salt
- Optional: icing sugar for dusting
EQUIPMENT
- Blender or food processor
- Large bowl
- Small bowl
- Spoon or spatula
- 20×20 cm pan
- Baking paper
- Refrigerator
METHOD
- Grind the oats in a blender until they resemble fine flour.
- In a large bowl combine the almond flour, oat flour and salt.
- Add the chopped almonds and mix well.
- In a small bowl mix the honey, orange blossom water, vanilla and melted coconut oil or almond butter.
- Add the wet ingredients to the dry and mix until a sticky but firm dough forms.
- Transfer the mixture to a 20×20 cm pan lined with baking paper.
- Press down firmly to create an even layer.
- Refrigerate for 2–3 hours until fully set.
- Cut into bars of approximately 35 g each.
- Optional: dust lightly with icing sugar before serving.
NOTES
- Texture is soft and crumbly, inspired by traditional greek kourabiedes.
- Almond butter gives a more intense almond aroma than coconut oil.
- Store refrigerated in an airtight container.
