Some things are best left without sequels.

Like Legally Blonde 2: Red, White and Blonde. I adored Elle and Bruiser Woods in the original, but the sequel felt unnecessary. And Sandlot 2? Honestly, I didn’t even know a second Sandlot existed. Why tamper with a classic? Then again, I wouldn’t mind watching Benny Rodriguez bat for a couple of hours.

What a dreamboat.

And who could forget my childhood favorite: the never-ending Now That’s What I Call Music! CD series. The very first Now! compilation featured Hanson’s “Mmmmbop” and the Spice Girls’ “Say You’ll Be There.” What a gem. But Now! 46 feels a little excessive.

I admit I’m a hypocrite. I took my beloved paleo almond butter zucchini bars recipe and tweaked it—added some things, left others out—and ended up with a new favorite. I hate to say it, but these bars might be even better than the original.

Sequels don’t always fail. These almond butter and jelly swirl bars are proof.

These bars contain no flour, no refined sugar, and no oil. The whole recipe calls for just two tablespoons of agave, and honestly it might not be necessary—the almond butter and a very ripe banana bring plenty of natural sweetness. The flavors come together beautifully in the oven.

Try them — you might be surprised.

Paleo Almond Butter and Jelly Swirl Bars

– adapted from my paleo almond butter zucchini bars

Paleo Almond Butter and Jelly Swirl Bars

5 Stars

4 Stars

3 Stars

2 Stars

1 Star

5 from 1 review

Author: Alexis Joseph
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 12
Category: Snack Bars
Method: Oven
Cuisine: American
Diet: Gluten Free

Print Recipe

Ingredients

Units

Scale

¾ cup creamy almond butter
1 medium very overripe banana, mashed
1 egg
2 tbsp agave (or pure maple syrup or honey)
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
¼ tsp salt
⅓–½ cup strawberry jelly
½ cup mixed berries (optional)

Cook Mode
Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Lightly spray or line an 8 x 8-inch baking dish.
In a large bowl, whisk together the almond butter, mashed banana, egg, agave (or syrup), and vanilla until very well combined.
Add the cinnamon, baking powder, and salt, and whisk again until fully incorporated.
Fold in the mixed berries if using.
Pour the batter into the prepared pan. Drop spoonfuls of jelly evenly over the top and swirl with a knife to create a marbled pattern.
Bake about 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool before slicing into bars.

Make these.