For the Bars:
1 & 1/4 cups almond flour
1/2 cup tapioca flour
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2 medium-sized, ripe bananas
1 cup coconut sugar
3/4 cup almond butter (or other nut butter)
1/3 cup coconut oil, melted
1 egg or Ener-G egg replacer equivalent to 1 egg
1/2 tablespoon vanilla extract
For the Frosting:
1/2 cup raw cashew butter
1/2 cup pure maple syrup
2 tablespoons cocoa powder
2 teaspoons vanilla flavoring
1. First, preheat the oven to 350˚ (F) and grease a 9 x 9 square baking pan with coconut oil.
2. Next, mix the dry ingredients (first 5) together in a small bowl and set aside.
3. Then, whisk together the wet ingredients (next 6) in a separate bowl until well-combined.
4. Mix the dry ingredients with the wet ingredients until fully incorporated.
5. Then, pour the batter into the baking pan, spreading the mixture evenly.
6. Bake the bars for about 35 minutes, or until golden brown and set.
7. Once the bars are done, remove them from the oven, run a knife around the edges, and let them cool completely (I usually put mine in the refrigerator).
8. While the bars are cooling, whisk together the ingredients for the filling.
9. Then, place the frosting in the refrigerator to firm up a bit so that's its easier to spread.
10. Once the frosting has stiffened a little, spread an even layer over the cooled bars.
11. Place the frosted bars in the refrigerator over night to set.
12. Once the bars have been chilled over night, cut them into squares and serve.
13. Enjoy!