Splenda Sweet Swaps

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Jennifer Chong reinvents the classic snack bar with a touch of Pumpkin Spice to indulge in the flavors of fall.


MAKES: 8-10 bars, depends on how you cut


¼ cup Honey

¼ cup Almond Meal

6 packets SPLENDA® Naturals Sweetener

1 tablespoon Almond Butter

½ teaspoon Vanilla Extract

1 tablespoon Pumpkin Spice

¼ teaspoon Salt

1 cup Pepitas

⅓ cup Dried Cranberries, diced

⅓ cup Dried Apricots, diced

¾ cup Almonds, chopped

¼ cup Shredded Coconut, unsweetened

3 tablespoon Sesame Seeds


1. Preheat oven to 300º - Line an 8in baking pan with parchment paper and set aside.

2. In a bowl mix the honey, vanilla, almond butter together until well combined. Add almond meal, SPLENDA® Naturals Sweetener, pumpkin spice, salt, pepitas, cranberries, apricots, almonds, shredded coconut and sesame seed with the wet mixture. Combine well - use your hands!

3. Transfer the ingredients into the lined baking pan. Firmly press until even all around. Bake for 30-40 minutes (for a crunchier bar you can leave them in longer) remove and cool on wire rack for at least an hour. Once bars have cooled you can cut and store them in an airtight container.

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