bars - monkey bars

By tinathorn

Ingredients

• Optional Topping:
• 2 large overripe bananas (ideally so ripe you are thinking about tossing them in the compost)
• 1/2 cup crunchy almond butter
• 3 eggs
• 1/4 cup extra virgin coconut oil, melted
• 1 cup almond meal (you could use blanched almond flour instead)
• 3 Tbsp coconut flour (measure after sifting)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup mini chocolate chips (I like Enjoy Life brand)
• 1 oz dark chocolate (I used 80% Equal Exchange chocolate)
• 1/2 Tbsp butter, lard, coconut oil, palm shortening or ghee (I would only suggest using coconut oil if your interior temperature is less that 74F)

Details

Servings 1
Adapted from thepaleomom.com

Preparation

Step 1

Preheat oven to 350F. Grease a 9″x13″ baking pan with coconut oil, palm shortening, lard or butter (or use a silicone pan and skip the greasing).
Peel bananas and mash with a fork until mushy and smooth. Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt. Mix thoroughly to form a batter. Fold in chocolate chips.
Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.
Bake for 17-18 minutes. Let cool. Cut into squares.
If you are going to do the chocolate drizzle, simply melt chocolate and your chosen fat together. Use a spoon to drizzle over the top. You can let the drizzle harden at room temperature or pop it in the fridge if you’re feeling impatient (I cut squares before drizzling, but you don’t have to).