- 2 large bananas (very ripe!), peeled
- 1/2 cup tahini (well-stirred) or smooth sunflower seed butter
- 1/3 cup pure maple syrup (or honey, if not vegan)
- 1/3 cup coconut flour
- 1–1/2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons semisweet miniature vegan chocolate chips (e.g., Sunspire)
- Preheat oven to 350F. Line an 8×8-inch baking pan with parchment or foil.
- Place all of the ingredients except the chocolate chips into a blender or food processor. Process, using on/off pulses, until mixtures starts to blend into batter (pulse to avoid overloading the machine). Process on High for 15-30 seconds until smooth.
- Spread batter into prepared pan, smoothing top. Sprinkle with chocolate chips, if using.
- Bake in preheated oven for 24 to 28 minutes or until golden brown and surface feel dry. Transfer to a cooling rack and cool completely in pan.
(1) You can use another liquid sweetener like agave nectar or coconut nectar in place of the maple syrup.
(2) Any other creamy nut or seed butter can be used in place of the tahini–it’s up to you and your dietary needs.
(3) Store the bars in an airtight container in the refrigerator for up to 1 week.
- Category: Cookies, dessert, blondies, bars
- Serving Size: 1 square
- Calories: 98
- Sugar: 7.4 g
- Sodium: 48 mg
- Fat: 5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 12.6 g
- Fiber: 1.9 g
- Protein: 1.7 g
- Cholesterol: 0