| 10 | 10 | 213 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 16 |
| 2 1/3 cup | Coconut flour |
| 1 1/3 cup whole | Almonds, raw |
| 2 small | Banana (s) |
| 4 tbsp | Coconut oil |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Vanilla extract, pure |
| 4 tbsp | Cocoa powder, unsweetened (for chocolate layer) |
| 4 tbsp | Coconut oil (melted, for chocolate layer) |
| 8 date(s) | Dates (pitted, for chocolate layer) |
| 1/2 tsp | Vanilla extract, pure (for chocolate layer) |
1. Blend the coconut flour in a food processor or blender until it becomes almost ground. Then add the almonds and blend until you have a mixed almond and coconut flour. Add the coconut oil, vanilla, salt, banana and blend until you have a firm and mixed dough.
2. Find a square baking pan and line it with a piece of parchment paper. Use your hand to even out the dough to have a thickness around 2 cm (0,75 inch). Place it in the fridge.
3. Add all the chocolate layer ingredients in a blender and blend until you have a smooth chocolate paste. Add more cocoa for a deeper flavour and darker colour.
4. Remove the dough from the fridge and add the chocolate in a plain layer and place it back in the fridge to set for at least 1 hour.
5. Cut the ‘cake’ into 16 bars. Keep them in an airtight box in the fridge for up to a week. Wrap some in paper for later and enjoy!
| Fruit | 0.2 |
| Meat Alternative | 0.3 |
