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Almond Butter and Jelly Cereal Bars

Your classic PB & J bars just got an upgrade.

Cereal bars were always delicious. That was until we learned that they were loaded with sugar and were the recipe for a hard crash. These bars are loaded with mother nature's sweetness (hello maple syrup and dates) and will give you that sustained energy you want (I think) and need!

There is something about nutty and fruity that is so iconic. Couple that duo with a crunchy cereal base and you've got yourself a serious bar! Drizzle with chocolate just to spice things up and now you've got yourself a mighty fine breakfast, snack or dessert. Now we're talking!



Cereal Crust Layer

  • 4 cups unsweetened Lovebird cereal

  • 1/4 cup + 2 Tbsp almond butter

  • 1/3 cup coconut oil (liquid)

  • 1 Tbsp cinnamon

  • 2 Tbsp maple syrup

  • 2 Tbsp coconut flour

  • 1 cup chopped dates

Jelly Layer

Almond Butter Layer

Top Layer

  • 1/2 cup cacao chips (or any chocolate chips)

  • A few spoonfuls of jelly

  • 1/2 cup almond butter

  • flakey sea salt


  1. In a food processor, pulse cereal until it becomes a flour.

  2. Add in the almond butter, coconut flour, coconut oil, cinnamon and maple syrup. Mix until well incorporated.

  3. Add in the dates as a binding agent. You may need more (or less) depending on the dates you use.

  4. Transfer the cereal crust into a freezer safe baking dish (springform work great). Press down until crust is evenly packed down.

  5. Freeze crust for at least 20 minutes.

  6. Prepare the almond butter layer by adding all the ingredients to the food processor. Folding in the cereal last so that it doesn’t get crushed. 7. Remove the crust from freezer and layer with jelly.

  7. Spread the almond butter layer over the jelly.

  8. Transfer these layers back to freezer for 20 minutes.

  9. Using a double boiler or microwave, melt chocolate. You can add coconut oil when melting the chocolate if you would like!

  10. Remove the baking dish from the freezer and drizzle with chocolate, jelly, almond butter and flakey salt.

  11. Freeze for at least two hours. Remove from freezer and let it sit for 5 minutes before slicing.

  12. Store in refrigerator and enjoy!

Makes 16 bars

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