No Bake Elvis Bars (gluten-free, egg-free, dairy-free, soy-free, nut-free option)

Finally, a new recipe for old, browned, and spotty bananas — and it’s not banana bread! You know the deal: You bought a bunch of bananas for lunches, smoothies, and after school snacks, and before you know it, not a single person in the house touched them all week, and you’re stuck with way too many old, gross-looking bananas. My husband immediately throws them out, but I always have the best of intentions to make banana bread. Often, I don’t even get around to that, either.

Behold the No Bake Elvis Bars. They actually taste like banana cream pie popsicles — OMG they are fantastically amazing — and I was able to throw them together with everything I had in the pantry! And a little bit goes a long way, so there is no way you’re devouring this recipe on your own in one sitting. It took our family of five a few days to go through all of them.

I was in the mood to put together some sort of bar, so I could test out my latest kitchen supplies that I’m super excited about — a pastry rolling pin and a perfectly square aluminum baking pan. Sounds lame, but I was hoping that these two items would make the difference between my bars and treats looking handmade versus homemade. The perfect square pan would eliminate the weird corners I usually get with rounded out glass pans, and the pastry roller would help me get perfectly level, compacted treats.

pastryroller squarepan

I found this yummy recipe, and it was a success! My daughter thought there was too much banana and thought I should reduce that layer by half. My son said there was too much chocolate (whaaaat?), and next time I should use more banana and no chocolate. What I heard from both of those comments is that they still loved it.

No Bake Elvis Bars by OhSheGlows

For the crust:
  • 1.5 cup whole almonds
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut nectar syrup (I used raw, local honey)
  • 1 tablespoon almond butter or peanut butter (I used Sunbutter)
  • 1/2 teaspoon cinnamon
  • pinch of fine grain sea salt, to taste
For the middle layer:
  • 2 medium ripe bananas, peeled
  • 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
For the chocolate drizzle:
  • 3 tablespoons mini dark chocolate chips (I used Enjoy brand)
  • 1/2 tablespoon coconut oil

Directions:

  1. Line an 8-inch square pan with two pieces of parchment paper (I one sheet of foil instead), one going each way. This makes it easy to lift out the bars later on.
  2. For the crust: 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.
  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. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.
  4. Middle layer: 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.

5. Chocolate drizzle: 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.

Melted chocolate drizzle sauce

    6. 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.


    7. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid. 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.

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