These RAW Banana Bread Bars came out so wonderful, they only lasted for about 12 hours. We had a ton of bananas this week, as you will see in my post. We made crepes, popsicles, dried bananas and these bars. We went banana crazy for sure!
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Crust & Topping:
1 C. Dried Apricots
1 C. Medjool Dates (pits removed and soaked for about 20 min)
1 C. Nuts (Almonds, Pine, Cashew, I used a mixture of all 3)
1/2 C. PecansFilling:
2-3 Ripe Bananas, mashed
1/2 C. Dates (about 5, soaked for 10 min)
2 T. Coconut oil or butter
1 c. Pine Nuts or Cashews
1/4 C. Agave
1/3 C. Pecans
Dash of Salt.
1 C. Dried Apricots
1 C. Medjool Dates (pits removed and soaked for about 20 min)
1 C. Nuts (Almonds, Pine, Cashew, I used a mixture of all 3)
1/2 C. PecansFilling:
2-3 Ripe Bananas, mashed
1/2 C. Dates (about 5, soaked for 10 min)
2 T. Coconut oil or butter
1 c. Pine Nuts or Cashews
1/4 C. Agave
1/3 C. Pecans
Dash of Salt.
Combine all crust/topping ingredients into a food processor and blend until smooth.
Place 1/2 of the mixture on the bottom of your chosen dish and put in the freezer to set while you prepare the filling.
Set the other 1/2 of the mixture aside for later.
Blend all filling ingredients until smooth.
When the crust is set and no longer sticky, pour filling mix over crust.
Put back in the freezer for about 3-4 hours or until it is set.
Once the filling is no longer “pudding like,” spread the other 1/2 of the crust/topping on top.
Put it back in the freezer. Let it set completely before eating.
Place 1/2 of the mixture on the bottom of your chosen dish and put in the freezer to set while you prepare the filling.
Set the other 1/2 of the mixture aside for later.
Blend all filling ingredients until smooth.
When the crust is set and no longer sticky, pour filling mix over crust.
Put back in the freezer for about 3-4 hours or until it is set.
Once the filling is no longer “pudding like,” spread the other 1/2 of the crust/topping on top.
Put it back in the freezer. Let it set completely before eating.
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I added my topping, when the banana filling was just beginning to freeze, but was not completely solid, and then we ate it way too soon thereafter.
Next time we will be more patient. It is so worth the wait.
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***NOTE: We did not allow it to set up completely and ate half of it the first night. In the morning, once it had time to set up completely it was not as messy, and was just as delicious. It seems like it is going to be a block of ice to bite into, but it is actually pretty chewy even when it is frozen, so keep it in the freezer until it disappears.***
How can I substitute coconut oil/butter?
I'm horribly allergic
Samantha, I am so sorry to hear that. Coconut is soooo nutritious. As far as substituting, I am not sure. It would need to be something that would be in a solid state, when cold. Possibly Vegan butter, although it would not be RAW if you use that. Also, maybe a cashew cream might work.
If you find something that works well, please post here.
Thanks
* I deleted my previous comment because I forgot to tick the box for notification if/when you reply*
This looks delicious. I'm pregnant and nursing a 14 month old allergic to peanuts, dairy and egg. Looking for snacks I can make ahead of time that we both can (and will) eat.
My question though, is whether or not I can put this in our snack bag to eat when we're out and about? You mention to eat it from the freezer, does this mean it melts or is otherwise not suitable for on the road snacking?
Love your little world here by the way:) It's been so helpful!