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Tips:
Double batch and store in the freezer!
I packed one of these up for my preschooler’s school snack every once and a while.
Change out the raisins for other dried fruit if you want! This summer as we begin our berry picking I will be dehydrating some to use in baking like this!
You could use THESE better choice chocolate chips if you want! It would make the bars not refined sugar free but it’s a fun addition every once and a while.
HERE is a safe sunbutter without added rancid oils if you are nut free.
I get my tapioca flour, coconut flour, almond flour, and sorghum flour either on Amazon or local health food store depending on what is priced best – this does change at least for me so I always price check.
6 ripe bananas, pureed
1 cup tapioca flour
¼ cup coconut flour
½ cup blanched almond flour (If nut free use ½ cup rice flour. They will get too dry if you use more coconut flour IMO but it does work ⓠjust use ¼ cup though.)
½ cup sorghum flour
2 cups coconut shreds
2 tsp aluminum free baking powder
1 cup natural peanut butter (I get the big tubs of natural peanut butter at Costco. If you are nut free use sunflower seed butter)
2 eggs (If you are egg free use ½ cup fruit puree to bind, OR 2 flax eggs, OR 2 egg replacer eggs.)
½ cup melted coconut oil or butter
1 cup organic raisins (I get the big bags of organic raisins at Costco. Could leave out if you want!)
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1st Keep
 WILDECHIK
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Also Kept By
 The_Veganate
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 agoraphobie
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