Paleo Chocolate Cranberry Pecan Bars…Mmmm!

Just in Time for the Holidays. These moist and rich bars will be a welcome addition to any holiday gathering.

Servings: 16

2 ripe bananas, mashed (about 1 cup)
2 eggs
¼ cup unrefined coconut oil, melted
¼ cup smooth almond butter
¼ cup maple syrup
1 tsp. vanilla extract
1 cup unsweetened shredded coconut
½ cup coconut flour
¼ cup almond flour
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. sea salt
2 3-oz. bars dark chocolate (85% or higher), chopped
½ cup pecans, chopped
2 cups cranberries, chopped (fresh or frozen)

Directions:
Preheat oven to 350°F. Grease an 8 X 8-inch glass baking dish well with coconut oil.
In a large bowl, add the bananas, eggs, melted coconut oil, almond butter, maple syrup and vanilla extract. Using a hand mixer, blend until smooth.
In a small bowl, whisk the shredded coconut, coconut and almond flours, cinnamon, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix well.
Stir in the chocolate, pecans and cranberries. Let the batter sit for 10 minutes to allow the flours to absorb some of the moisture.
Spread in the well-greased baking dish and bake 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely before cutting into bars.

NOTES:
• Recipe can easily be halved to make a smaller amount.
• Half the recipe cooks well in a 9” pie pan or 8” round baking dish (as in the above image)

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