Dry

  • 3/4 cup raw almonds
  • 3/4 cup raw macadamias
  • 1/4 cup raw pepitas
  • 1/4 cup raw sunflower seeds
  • 1/2 cup shredded coconut
  • 1/2 cup almond flour
  • 2 Tbsp ground cinnamon
  • 2 Tbsp flax meal
  • 1/2 tsp sea salt
  • 1 cup chilled, pitted dates (It’s easier to chop when they’re chilled in the refrigerator.)

Wet

  • 1 ripe banana, mashed (I use my hands to mash mine right in the skin.)
  • 1/2 cup coconut oil, melted
  • 1 Tbsp raw organic honey, melted (optional)
  • 2 tsp vanilla
  • 2 eggs, slightly beaten
  • 2 Tbsp almond butter

Preparation

Preheat oven to 350 degrees F. (I used convection setting.)

Place dry ingredients in bowl of a food processor and pulse until roughly chopped and well combined. You may need to do this in batches if you have a smaller food processor.

Place wet ingredients in a large bowl and whisk to combine.

Add dry ingredients to wet ingredients and stir well with a large mixing spoon to combine. Batter will be thick.

Pour batter into a 9×9 or 8×8 baking dish. (I use a 9×9 stoneware baking dish. If you use a metal pan, you may need to coat it with a little coconut oil to prevent sticking.)

Bake for 15-30 minutes or until top is firm and edges are lightly browned. (I bake mine on convection for 15 minutes. Increase baking time if you are not using convection.)

Cool in pan for 15 minutes. Have one warm because they taste great!

Once fully cooled, cut into bars and individually wrap or store unwrapped in an airtight container. Store in refrigerator if keeping longer than a two days.

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