1 cup finely ground rolled oats (from about 1 1/3 cup rolled oats)
1 cup finely ground raw almonds
1/2 cup finely chopped Medjool dates
1/2 t. salt
1/4 cup agave nectar or maple syrup
2 T. fresh orange juice, plus more if needed
1 cup finely ground raw cashews
3 cups mashed ripe banana
1/2 cup finely chopped Medjool Dates
2 T. maple syrup
2 T. coconut oil or cold-pressed oil
1/4 t. sea salt
1/4 cup chopped walnuts (optional)
Instructions
Line an 8 x8 pan with parchment and set aside. In a medium-sized mixing bowl, combine the finely ground rolled oats, ground almonds, Medjool dates and sea salt. Add the agave nectar and orange juice, mixing until the the mixture just holds together but is not wet, adding more orange juice if necessary. Press half of the mixture into the bottom of the prepared pan and place in the freezer for about 1 hour.
Make the banana filling. In a blender, process all of the ingredients except for the chopped walnuts until creamy. Stir in the chopped walnuts by hand, transfer to a mixing bowl, and place in the freezer for 30 minutes to an hour.
Spread the banana mixture on top of the crust. Press the remaining crust mixture on top of the banana mixture, then return the pan to the freezer for 1 hour more. Serve cold and enjoy!
Originally Submitted
8/28/2010
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