Oh the glory of being glutinous!
The grey days of San Diego fall have rolled in and my desire for sweets and comforts have rolled in with it. I have a problem making decisions. I’m that annoying girl who makes the waiter keep coming back, because she can’t decide what to order. The other day I encountered this problem. I couldn’t decide which of my three favorite dessert items to eat, so I combined them all. Bananas, peanut butter, and chocolate came together to form a sinfully glutinous dessert, full of nutrients and healthy fats. Maybe it’s not so sinful after all?
Chocolate Peanut Butter Banana Cream Bars
1/2 cup powdered peanut butter mixed with 1/2 cup coconut oil or simply 3/4 cup peanut butter
1/2 cup flax-seed meal
3/4 cup almond meal
1/2 cup oat flour or oat bran
1/2 cup maple syrup or raw agave
1 cup dark vegan chocolate chips melted (skip this for raw dessert)
1 cup cashews soaked for at least 5 hours
2 very ripe bananas
Preheat oven to 180º or 300 if not raw.
Mix peanut butter (or pb alternative) with almond meal, oat bran, and almond meal. (Note: you can change the ratios to suit your tastes)
Mix in maple syrup to taste. I would suggest making the crust less sweet as the cashew cream will be naturally sweet and heavy.
Press mixture into the bottom of a pan covered by parchment paper. Put in dehydrate for 3 hours, or bake for 30 minutes.
Coat crust with melted chocolate and place in fridge to harden.
For the cream:
place cashews, a little bit of water, and bananas in food processor. Process until smooth and has the consistency of whipped cream.
Spread cream over crust and drizzle/splatter with leftover chocolate.
refrigerate and be glutinous!