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2 Tbsp Almond butter

2 Tbsp Pure maple syrup

1 Cup Unsweetened vanilla almond milk

Pinch of salt

½ tsp Cinnamon

2 Large eggs

1/3 Cup Quinoa, uncooked

½ Cup Raisins

1/3 Cup Roasted Almonds, roughly chopped *

1/3 Cup Dried apples, roughly chopped

2 Tbsp Chia seeds



Spray a 5 Quart Slow Cooker with cooking spray and cut a piece of parchment to just fit in the bottom of it. Spray the parchment with cooking spray, and press it down to adhere it to the crock

In a large, microwave safe bowl, combine the almond butter and maple syrup and melt until the almond butter is creamy, about 30 seconds.

Whisk together the almond butter and maple syrup. Then, whisk in the almond milk, cinnamon and salt. Whisk until the milk is well incorporated with the almond butter.

Whisk in the eggs until well combined, then stir in all remaining ingredients thoroughly.

Pour the mixture into the prepared crock and cook on LOW heat until the top of the bars just appear set, about 3 ½-4 hours.

Run a knife around the outside of the bars and remove the bowl from the slow cooker. Place into the refrigerate to cool completely.

Once cool, cut into bars and pack your face!


Credit to foodfaithfitness.com for this goody! Good job.

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com


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