These bars are quite nice especially if you like bananas and peanut butter. And chocolate. So basically, they're quite nice.
They're pretty straightforward, just follow the recipe, and don't worry about the stickiness of the crust. Also they really do melt fast, so it's important to serve them quickly. I used frozen bananas when making mine, and I think that was fine because you freeze the whole thing in the end anyways. Instead of chocolate chips, I heated 3 T cocoa powder with 1 T coconut oil (or so) and drizzled it over the top. Worked just fine! Since the bar is sweet you can't tell that the chocolate isn't.
Elvis Bars
Crust:
1.5 cup whole almonds
2 tablespoons coconut oil
2 tablespoons coconut nectar syrup (see note--I used honey)
1 tablespoon almond butter or peanut butter
1/2 teaspoon cinnamon
pinch of fine grain sea salt, to taste
Middle layer:
2 medium ripe bananas, peeled (frozen is fine)
1/4 cup coconut oil, softened slightly
2 tablespoons almond butter or peanut butter
1 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste
Chocolate drizzle:
3 tablespoons mini dark chocolate chips
1/2 tablespoon coconut oil
Again, I just used 1 T coconut oil and 3 T cocoa powder, more or less.
1. Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on. Foil works, too.
2. Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds. Careful not to burn out your blender. Ha.
3. Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Make it as compact as possible. Place in freezer while you prepare the middle layer.
4. Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch. I just did mine overnight and did the chocolate the next day.
5. When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.
6. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don't suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.
Notes: 1) Brown rice syrup will work instead of coconut nectar. Honey and agave work, too. 2) There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.
1. Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on. Foil works, too.
2. Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds. Careful not to burn out your blender. Ha.
3. Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Make it as compact as possible. Place in freezer while you prepare the middle layer.
4. Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch. I just did mine overnight and did the chocolate the next day.
5. When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.
6. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don't suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.
Notes: 1) Brown rice syrup will work instead of coconut nectar. Honey and agave work, too. 2) There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.
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