Ingredients
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1 cup unsweetened coconut flakes (plus extra for garnish)
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1/2 cup gluten -free rolled oats (oat groats are best!)
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1/4 cup tapioca starch (or arrowroot powder)
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1/4 cup chia seeds
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1 ripe banana (about 1/2 cup mashed)
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1/4 cup unsalted sunflower seed butter (or almond butter)
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1/4 teaspoon vanilla extract
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1 tablespoon cacao nibs (or chopped walnuts)
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Optional : maple syrup, honey, or agave nectar for drizzling
Directions
Sub_title: Inspired by 36 Cuisines, Gluten-free, High-protein, Raw, Whole Foods Plant-based, Zero Waste
Description: This one-of-a-kind vegan dessert recipe takes you on a culinary journey through 36 countries without ever leaving your kitchen! Using only whole food ingredients and no refined sugars or flours, each bite is packed full of nutrients while still satisfying any sweet tooth cravings.
Ingredients:
* 1 cup unsweetened coconut flakes (plus extra for garnish)
* 1/2 cup gluten-free rolled oats (oat groats are best!)
* 1/4 cup tapioca starch (or arrowroot powder)
* 1/4 cup chia seeds
* 1 ripe banana (about 1/2 cup mashed)
* 1/4 cup unsalted sunflower seed butter (or almond butter)
* 1/4 teaspoon vanilla extract
* 1 tablespoon cacao nibs (or chopped walnuts)
* Optional: maple syrup, honey, or agave nectar for drizzling
Instructions:
1. Preheat your oven to 350°F (175°C). Line a small square baking pan with parchment paper, allowing an overhang on two opposite sides.
2. In a large mixing bowl, whisk together the coconut flakes, oats, tapioca starch, chia seeds, and salt until well combined. Set aside.
3. Add the mashed banana, sunflower seed butter, vanilla extract, and cacao nibs (or chopped walnuts) to the dry mixture from step 2. Stir until everything is well incorporated. The mixture should be thick and sticky.
4. Transfer the batter into the prepared baking dish. Use wet hands to pat down the mixture evenly into the corners and about 1/2-inch thick.
5. Bake for 12-15 minutes, or until lightly golden brown around the edges. Remove from the oven and let cool completely before handling.
6. Once cool, use the overhanging parchment paper to lift out the bars from the baking dish. Cut into desired shapes and sizes. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts (per serving):
* Calories: 160kcal
* Protein: 5g
* Total Fat: 8g (includes 0g saturated fat and 0mg cholesterol)
* Carbohydrates: 20g (includes 9g fiber and 10g sugar alcohols)
* Net Carbs: 10g
* Sugar Alcohols: 10g
* Sodium: 4mg
Difficulty Level: Easy
Total Time: 25-30 minutes active + cooling time
Note: These bars can also be made with other types of nut butters such as peanut butter or almond butter. Adjust the amount of liquid (either add more if too dry or less if too wet) according to the consistency desired.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line a small square baking pan with parchment paper, allowing an overhang on two opposite sides. |
|
2
Done
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In a large mixing bowl, whisk together the coconut flakes, oats, tapioca starch, chia seeds, and salt until well combined. Set aside. |
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3
Done
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Add the mashed banana, sunflower seed butter, vanilla extract, and cacao nibs (or chopped walnuts) to the dry mixture from step |
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4
Done
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Stir until everything is well incorporated. The mixture should be thick and sticky. |
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5
Done
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Transfer the batter into the prepared baking dish. Use wet hands to pat down the mixture evenly into the corners and about 1/2-inch thick. |
|
6
Done
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Bake for 12-15 minutes, or until lightly golden brown around the edges. Remove from the oven and let cool completely before handling. |
|
7
Done
|
Once cool, use the overhanging parchment paper to lift out the bars from the baking dish. Cut into desired shapes and sizes. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage. Nutrition Facts (per serving): Difficulty Level: Easy |
