RAW Banana Bread Bars

These came out so wonderful, they only lasted for about 12 hours.  I had a ton of bananas this week, so I made crepes, popsicles, dried bananas and these bars.

Crust & Topping:

1 C. Dried Apricots
1 C. Medjool Dates (pits removed and soaked for about 20 min)
1 C. Nuts (Almonds, Pine, Cashew, I used a mixture of all 3)
1/2 C. Pecans

Place all ingredients into a food processor and blend until smooth.

Place 1/2 of the mixture on the bottom of your chosen dish.  Place in the freezer to set while you prepare the filling.  Set the other 1/2 aside for later.

Filling:

2-3 Ripe Bananas, mashed

1/2 C. Dates (about 5, soaked for 10 min)

2 T. Coconut butter or oil

1 c. Pine Nuts or Cashews

1/4 C. Agave

1/3 C. Pecans
Dash of Salt.

Blend all ingredients until smooth.  When the crust is set and no longer sticky, pour filling over crust.  Put back in the freezer for about 3-4 hours or until it is set.  Once the filling is not longer "pudding like," spread the other 1/2 of the crust/topping on top and then put it back in the freezer.  Let it set completely before eating.

I added my topping, when the banana filling was just beginning to freeze, but was not completely solid, and then we ate it way too soon thereafter.  Next time we will be more patient.  It is so worth the wait.

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***NOTE:  We did not allow it to set up completely and ate half of it the first night.  In the morning, once it had time to set up completely it was not as messy, and was just as delicious.  It seems like it is going to be a block of ice to bite into, but it is actually pretty chewy even when it is frozen, so keep it in the freezer until it disappears.***