Satiating, almond buttery goodness mixed with flax and sesame has quickly made these my favorite post-salad treat at lunch. The recipe is quite flexible to suit your tastes. I've thought of using sunflower seed butter with dark chocolate and coconut oil, but these are just so good I can't yet make alterations.
1/2 cup almond butter
1/2 cup almond flour (I think I added a bit more at the end...maybe closer to 3/4 cup?)
1/2 cup gluten free oats
1/2 cup ground flax meal
1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon agave nectar
1 tablespoon vanilla extract
1/2 cup chocolate chips (still on my easter kick, I used white. judge me if you want to)
Mix altogether in a mixer or by hand. Press into an 8X8 glass baking pan (greased). Shower the pan with sesame seeds, pressing them in with the back of a spoon.
Cover and freeze for a few hours. I stored these in the refrigerator, cutting them and wrapping them in plastic wrap to go when I needed to.