Categories: desert, raw

Ingredients

• 1 cup + 1 Tbsp unrefined coconut oil (measure at room temperature state - fluffy form, not melted)
• 1 cup creamy peanut butter, organic salted at room temperature (or warm to soften)
• 1/3 cup maple syrup or agave nectar
• 1/2 banana
• 1/2 tsp cinnamon
• 1/8 tsp salt (dash)
• crust:
• 1/4 cup organic hemp seeds (or almond powder)
• topping:
• 1-2 Tbsp creamy peanut butter, softened to drizzle-able state
• 1-2 tbsp raw cacao nibs

Directions

1. Add all the ingredients to a blender (high speed works best.)

2. Blend until smooth and creamy. DON’T OVER BLEND!

3. Spread crust hemp seeds over bottom of a glass dish (anything about 7"-10" inches square – or close to it – will work.)

4. Pour the blended mixture right over top the hemp seeds.

5. Warm the peanut butter topping (microwave a few seconds) and drizzle over top the mixture. Swirl it with a toothpick for pretty designs. Sprinkle the cacao nibs over top.

6. Place dish in freezer for about 15-20 minutes – or until the center of the mixture has firmed – enough to slice into bars. This may take longer or shorter depending on how thick your bars have been poured. If you are not serving the bars for a few hours you can just place the dish in the fridge. Store leftover bars in fridge.

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