Raw Banana Bread Bars
RAW BANANA BREAD BARS
Who doesn’t love banana bread! And who doesn’t love a raw dessert!
This light fresh healthy take on banana bread is perfect for summer and to change up the flavour we love into a new type of treat!
½ cup gluten free/wheat free Oats
1 cup shredded Coconut
5 Medjool Dates (or 1/3 cup rice malt syrup)
1 tablespoon Coconut oil
Pinch of Sea Salt
¼ teaspoon Cinnamon
1 tablespoon Almond Milk
Combine and process all ingredients except almond milk until crumb forms. Slowly add almond milk while processing. Mixture should be nice and sticky. Press firmly in to a parchment lined 8x8 square baking tin and place in freezer to set.
165 grams really ripe Banana
1 cup cashews soaked overnight or quick soaked in boiling water for 10-15 minutes and drained
1 tablespoon White Chia seeds*
2 tablespoons Maple Syrup
1/2 tsp organic vanilla extract
1 teaspoon gelatin (I use @iquitsugar gut lovin' gelatine, Great Lakes gelatine or same amount agar-agar flakes or ground chia seeds for vegan option)
1 teaspoon almond milk
Combine first 4 ingredients in your food processor and blend until smooth and fluffy. Add gelatin and blend for a few seconds. Continue blending while slowly adding almond milk until incorporated. Pour over base layer and pop in freezer.
¼ cup Walnuts
1 tablespoon Shredded Coconut
1 Medjool Date
Pulse until a fine crumb forms. Sprinkle over filling and press down lightly to stick.
Freeze for 1-2 hours or until well set. Cut with a warm knife. Serve immediately. You could even top this with coyo or coconut cream!!
NOTE: I use white chia seeds to avoid discolouring the white cashew/banana layer of the bar. Feel free to use what you have on hand! It may just change the colour but will taste the same.