Healthy Desserts: Monkey Bars from Nibs & Greens

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Monkey Bars

Nibs & Greens

It’s hard to resist the combination of banana and almond butter. We increased the temptation by making what we call Monkey Bars, a molasses-sweetened version of almond butter-banana bread topped with a generous layer of melted chocolate and almond butter. These Monkey Bars are low in sugar, vegan, gluten-free, and insanely delicious. We wouldn’t judge you if you ate them for breakfast;) 

Makes 16 bars

Ingredients

Almond Butter-Banana Bread

1 cup unsalted almond butter

1 ripe banana

2 Tbsp. molasses

1 Tbsp. melted coconut oil (optional, see note below)

2 tsp. baking powder

1 tsp. vanilla extract

Dash of salt

½ cup almond flour

NOTE: our almond butter was on the dry side, so we added 1 Tbsp. melted coconut oil. If you’re almond butter is more oily, omit the coconut oil from the recipe.

Chocolate-Almond Butter

2 bars dark chocolate

½ cup almond butter

Directions

Almond Butter-Banana Bread

Preheat oven to 350° and line an 8X8 pan with parchment paper.

In your food processor, combine all the bread ingredients except the almond flour and mix until smooth.

Add almond flour and process to combine.

Pour mixture into the pan and spread it evenly.

Bake for 35-40 minutes, until knife inserted comes out clean and top is golden brown.

Let cool completely, keeping the bread in the pan, before preparing the chocolate layer, about an hour.

Chocolate-Almond Butter

Using a double boiler, place the chocolate and almond butter in the bowl and stir frequently while it melts.

Once completely melted, pour the mixture over the top of the bread and spread evenly.

Top with chopped almonds, shredded coconut, or your favorite nut/seed and place in the fridge to set overnight.

The following day, remove the bread from the pan and cut into 16 squares.

Store at room temperature (unless is summer then store in your fridge so the chocolate doesn’t melt!).