PB & Banana Cream Bars

Recipe by Catching Seeds

I love peanut butter. I love, love peanut butter. Whether its slathered on some good toast, baked into cookies, incorporated into Pad Thai, or just of the end of a spoon I am a sucker for the stuff. But, I think I found my new favorite use for the creamy spread: PB & Banana Cream...Read More

Ingredients

• for the Crust:
• 1½ cup dry roasted organic peanuts
• ½ cup Cocoa Nibs (, toasted)
• ¼ cup honey
• 1 tablespoon ground flax seed
• 2 tablespoons coconut oil (, melted)
• for the cream layer:
• 1 (15) oz. can garbanzo beans (drained and rinsed)
• ½ cup organic all natural peanut butter
• 3 really ripe bananas
• ¼ cup ground flax seed
• ¼ cup honey
• ¼ teaspoon cinnamon
• pinch nutmeg
• ¼ teaspoon sea salt
• for drizzling:
• 2 tablespoons organic all natural peanut butter
• 1 tablespoon honey
• 2 oz Unsweetened Chocolate

Method

1. Preheat the oven to 350 degrees. Prepare a 9x9 baking dish by lining it with aluminum foil, leaving a boarder extending over the edge of the pan. This will allow you to easily lift the bars out of the baking dish by using this aluminum overhang. Spray the prepared baking dish with nonstick cooking spray.
2. Add the roasted peanuts and cocoa nibs to the bowl of a food processor fitted with a steel blade. Pulse several times until the mixture is the texture of very course sand. Add in the honey, flax, and coconut oil and process until the mixture sticks together and forms a loose ball. Press the crust into the pan spreading it out to form an even layer. Set aside.
3. Next, add all of the cream layer ingredients to the food processor. Process until the mixture is liquefied. Pour over the crust and transfer to the oven. Bake for 20 minutes. Turn the oven off and leave the bars in the oven for another ten minutes. Remove and allow to completely cool.
4. Once the bars have cooled, you can begin to make the drizzles. Melt the peanut butter, honey, and coconut oil in a small saucepan until runny. Using a spoon drizzle the mixture over the cooled bars diagonally. Next, melt the chocolate in a double boiler. This will prevent any scorching, but the chocolate can also be melted in the microwave. Just be sure to stir every 30 seconds. Once the chocolate has melted use a spoon to drizzle it over the bars on the opposite diagonal at a 90 degree angle creating a hatched design. Allow the drizzles to cool completely. Slice the bars to your desired size and serve.

View the recipe instructions at Catching Seeds