Shelly's Almond Roca Bars
1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Walnuts, chopped
1 Egg, beaten
1 Banana, mashed
5 SF Almond Roca candies, crushed (*divided use, hold back 1 T. of crushed candy for topping)
1 Tablespoon Sugar Free Torani Syrup (I used Caramel but Torani makes a SF Almond Roca Syrup which would be even better)
Mash banana and beat egg and set both aside. In a mini food processor whiz almonds, oats, soy flour, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and banana mixture. Add SF Torani syrup, crushed almond roca and chopped nuts. Mix well.
Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Let them cool and cut into 8 bars.
Almond Roca Caramel Drizzle
1 Tablespoon Sugar Free Almond Roca, crushed (*see above)
6 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk
Nuke SF Almond Roca crush, caramels and soy milk together till melted about 30 seconds. Stir to combine. Drizzle over cooled bars. Helps clean-up if you put the wire rack on top of a tray, cookie sheet or piece of newspaper.
If you can't find SF Caramels (Smucker's makes SF Caramel topping in the ice cream section you can use that and omit the soy milk)
SF Almond Roca Candy (I got mine at CVS) they taste exactly like the originals.
