Almond Butter Berry Breakfast Bars

​Ingredients
base layer

• 2 large eggs
• 1 cup smooth almond butter
• 1/3 cuppure maple syrup
• 1 tsp pure vanilla extract
• 1 cup blanched almond flour
• 1/2 tsp baking soda
• pinch salt

berry layer

• 1 and 1/2 cups berries either fresh or frozen, use whatever kind you like! {I used blueberries, strawberries, and frozen cherries}
• 1 tbsp pure maple syrup
• 1/2 tsp water if using all fresh berries
• *1/3 cup chocolate chunks dairy free chips, or chopped dark chocolate

Instructions
make the berry sauce:

1. Add the berries and water, if you're using it to a small saucepan and heat over low-med while stirring. The berries will begin to break down as they cook. About halfway through, add the 1 tbsp pure maple syrup and continue to cook until the mixture comes to a simmer. Once you have a thick, bubbling sauce (after about 15 minutes) remove from heat and set aside to cool.

make the base layer:

1. Preheat your oven to 350 degrees and line a square baking pan (8 x 8) with parchment paper.
2. In a large bowl, whisk together the eggs and almond butter until smooth. Then whisk in the maple syrup and vanilla.
3. In a separate bowl, combine the almond flour, baking soda and salt. The stir the dry mixture into the wet until fully combined
4. Add about 2/3 of the base mixture to the parchment lined baking pan and spread out evenly. If adding the chocolate*, sprinkle it over the mixture now, then top with remaining batter and spread out.
5. The berry mixture should be thickened and cooled somewhat (if it's warm that's fine.) Pour the berry sauce over the top and swirl it in about halfway down (this way it won't burn on the bottom, but it will still bake into the bars thoroughly.)
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out mostly clean (no batter)
7. Remove from oven and allow to cool completely before cutting into squares. You can refrigerate or even freeze to speed up the cooling time!
8. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe and Photo from Paleo Running Momma