I found this intriguing recipe on one of my new favorite blogs: http://www.theleangreenbean.com
Lindsay ( aka the green bean and an RD!) cooks on the weekends and preps snacks, grains, breakfast foods etc like us to make the week easier and healthy choices seamless. Whole real foods and grains- we’ve made the one ingredient ice cream before and LOVE figs and dates, so I went for this. I adapted it a bit from the original so if you like to see what change check out this awesome blog! And go ahead and make this, they are so so good. The chia seeds are optional but I like that it adds a crunch and nutrition to boot, if you want to use figs rather then dates you’d also get the same crunch and Yum….
Recipe adapted from http://www.theleangreenbean.com
Makes 8 bars
1 cup Dates
1/2 cup cashews
1/3 cup peanut butter
1/ cup unsweetened cocoa powder
3 teaspoons chia seeds
3 teaspoons water
3 frozen bananas, in chunks
1/4 cup Almond milk
In a food processor, pulse dates, cashews, peanut butter, cocoa, chia seeds until combined and a crumbly mixture forms. Add water by teaspoon if mixture is too dry.
Transfer mixture to a Saran covered jelly roll pan and flatten to about 1/4″ thickness trying to maintain a rectangular shape for uniform sandwiches; about 12″x16″.
Cover and freeze for two hours.
Meanwhile, clean food processor and combine bananas and almond milk. Pulse and process until smooth creamy consistency. Store in freezer until ready to assemble.
To assemble cut with pizza cutter in to 16 equalish rectangles. Spoon about 2 tablespoons of banana cream on one piece, top with a second, wrap in Saran to store in freezer- repeat to complete and enjoy!