I don’t want to offend any hard-core Larabar lovers out there. I really like them, and brought a bunch back from the US with me (though my stash was quickly depleted), but let’s face it kids – they are muy expensive, and you can make some similar tasting yummies at home.
Back in October during Vegan MoFo I posted this recipe for Raw Banana Bread Bars. They are yummy bars, but I was playing with the recipe, trying to come up with something new and a little more daring for breakfast. I really like the way these turned out, the ginger gives them just the right amount of sassyness, and coconut and carob are always happy together!
Raw Coconut Carob Banana Bread Bars
- 130g raw almonds
- 30g dried ginger (about 2 or 3 chunks)
- 4 or 5 dehydrated bananas, chopped (these are soft, not the hard dried ones)
- 60g unsweetened, shredded coconut
- 2 1/2 tablespoons carob
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- a little water, as needed
In your food processor grind up the almonds first, then add the rest of the ingredients. You may need to add more or less water, depending on how dry your bananas are, and if you have carob issues you could swap it for cocoa powder of course.
Once things are ground up to your liking and sticking together, they’ll need to set just a bit. I put mine in this cute little silicon flower mold – and I got 6. You could also just line a tupperware-type container with plastic wrap or parchment paper and press it flat with your fingers. I put mine in the fridge for the afternoon, then took them out and wrapped them individually for easier portability. I keep them in the fridge, and while I’m not a food Scientist, I’ve kept them for 2 weeks and they were still a-ok.
I’m hoping to try a walnut variation on these, so I’ll let you know how that works out. Hope you’re having a lovely Saturday out there, kids!
Musings From The Fishbowl 