- 1 cup almond flour
- 1 cup coconut flour
- 2 bananas (the riper the better)
- 1 t vanilla extract
- 2 T coconut oil
- 1 cup dark chocolate chips
- 1/4 cup slivered almonds
- 2 T raw pumpkin seeds
- 2 T raw sunflower seeds
Line a baking dish with parchment paper. Mine is 8 x 8 but any medium square or rectangle is fine.
In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and coconut oil until you have a dough.
Fill the baking dish with the dough and use your hands to firmly press the dough evenly. I use a coffee cup to roll a nice flat and even surface.
Place the dough in the fridge to harden while you prepare the chocolate layer.
In a double boiler, melt the chocolate chips together until smooth, stirring often.
If you don’t have a double boiler just using one pot with water in it, and placing a smaller pot on top, works just fine.
Alternatively, you can melt this in the microwave in 30 second intervals, mixing between.
Pour the chocolate over the dough layer and use a spatula to smooth it out evenly.
Sprinkle the almonds, pumpkin seeds, and sunflower seeds over the chocolate, and then place the dish back in the refrigerator for 30 minutes to harden.
Once the chocolate has set, remove the mixture from the fridge and slice into or smaller bites bars.
Use a large knife, any other type of pressure will crack the chocolate.
Wrap each serving (size up to you) individually in plastic wrap or a snack sized ziplock, so they are easy to eat.
Store bars in the refrigerator until ready to eat.