Recipes

Ingredients:

1. 2 large overripe bananas (ideally so ripe you are thinking about tossing them in the compost)
2. 1/2 cup almond butter
3. 3 eggs
4. 1/4 cup extra virgin coconut oil, melted
5. 1 cup almond meal
6. 3 Tbsp coconut flour
7. 1/2 tsp baking soda
8. 1/4 tsp salt
9. 1/3 cup mini chocolate chips (I like Enjoy Life brand)

Optional Topping:

1. 1 oz dark chocolate (I used 80% Equal Exchange chocolate)
2. 1/2 Tbsp butter, lard, coconut oil, palm shortening or ghee (I would only suggest using coconut oil if your interior temperature is less that 74F)

Instructions:

1. Preheat oven to 350F. Grease a 9″x13″ baking pan with coconut oil, palm shortening, lard or butter (or use a silicone pan and skip the greasing).
2. Peel bananas and mash with a fork until mushy and smooth. Add eggs, coconut oil, almond butter, almond meal, coconut flour, baking soda, and salt. Mix thoroughly to form a batter. Fold in chocolate chips.
3. Pour batter into prepared baking sheet, and spread batter out evenly with a spatula or spoon.
4. Bake for 17-18 minutes. Let cool. Cut into squares.
5. If you are going to do the chocolate drizzle, simply melt chocolate and your chosen fat together. Use a spoon to drizzle over the top. You can let the drizzle harden at room temperature or pop it in the fridge if you're feeling impatient