Banana Bliss Bars

Most people's go-to dessert when they see a banana lying around is to make banana bread, which is not a bad choice but gets repetitive sometimes. Instead of going down the banana bread route, I wanted something a little more indulgent and decadent - cue this Banana Bliss Bar recipe.

This bar has everything that you would want in a dessert. With three delicious layers which include a no-bake chewy coconut crust, a gooey almond butter and tahini caramel; fruity banana slices; and a thick chocolate top, this recipe will for sure be a family favourite in no-time!

These bars are easy to make and don't require you to turn on the oven. They are not only gluten free, but free from

• Grains

• Dairy

• Refined-sugar

• Eggs

• Soy

• Legumes

These delicious bars are a game changer!

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banana bliss bars

12 - 16 bars (depending on how you cut them)

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INGREDIENTS

Bottom Layer

• 3/4 cup coconut flour

• 3 tablespoons maple syrup

• 1/4 cup coconut oil

• ⅛ teaspoon salt

Caramel Filling

• ¾ cup almond butter

• ¼ cup tahini (can substitute more almond butter)

• ¼ cup + 2 tablespoons maple syrup

• ¼ cup + 2 tablespoons coconut oil, melted

• ¼ teaspoon salt

• ½ teaspoon vanilla extract

• 1 - 2 bananas, cut into ¼” thick pieces

Topping

• ½ cup cacao powder, sifted

• ½ cup coconut oil, melted

• 2 tablespoon maple syrup

• ¼ cup cacao nibs

• Salt, to sprinkle on top

INSTRUCTIONS:

1. Grease a 8 x 8 baking pan with coconut oil or paleo approved cooking spray and line with parchment paper. Set aside.

2. In a medium size bowl, mix all the crust ingredients: coconut flour, maple syrup, coconut oil, and salt. Once you have a dough, press it into the bottom of the baking pan and set aside while making the filling.

3. In a saucepan, add all of the filling ingredients EXCEPT the sliced bananas. Heat the mixture on low, constantly whisking until all the ingredients come together and for a smooth creamy mixture. If your almond butter and tahini are running and your coconut oil is melted, you don't necessarily have to heat it over the oven. Using a spatula, pour the mixture on top of the crust and spread evenly. Place the banana slices evenly in the caramel, pressing them down so they are covered by the caramel. Place the baking pan in the freezer to set. This will take about 30 minutes.

4. Once your bar is set, in a medium size bowl, combine cacao powder, coconut oil, and maple syrup. Whisk until you have a smooth chocolate blend. Take the bars out of the freezer and quickly and evenly pour chocolate blend over the caramel. Sprinkle with the cacao nibs and place back in the freezer to set completely. This should take about 15 - 20 minutes.

5. When the bars are completely set, take them out of the freezer and sprinkle them with some salt. Cut into 12 - 16 bars.