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1
Spray slow cooker with cooking spray and cut a piece of parchment to just fit in the bottom of it.
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2
I just traced my slow cooker on a large piece of parchment, cut it out and stuck it in.
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3
Spray parchment with cooking spray, and press it down to adhere it to slow cooker.
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4
(Dont skip this step.
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5
It makes the bars so much easier to get out.)
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6
In a large, microwave safe bowl, combine almond butter and maple syrup and melt until almond butter is creamy, about 30 seconds.
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7
Whisk together almond butter and maple syrup.
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8
Then, whisk in almond milk, cinnamon and salt.
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9
Whisk until milk is well incorporated with almond butter.
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10
Whisk in eggs until well combined, then stir in all remaining ingredients thoroughly.
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11
Pour mixture into prepared slow cooker and cook on low heat until top of bars just appear set, about 3 1/2 to 4 hours.
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12
Run a knife around outside of bars and remove bowl from slow cooker.
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13
Place into refrigerator to cool completely.
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14
Once cool, cut into bars and devour!
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15
Notes: 1.
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16
If you cant find toasted almonds, just dry toast almonds in a 400 degrees F oven for about 510 minutes, until lightly golden brown.
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17
2.
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18
Store the bars in an airtight container in the refrigerator.
