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! 

Enjoy x  

BASE LAYER
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

METHOD
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. 

FILLING
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

METHOD 

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. 

TOPPING
¼ cup Walnuts
1 tablespoon Shredded Coconut
1 Medjool Date

METHOD

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.