You can use any toppings you’d like – dried fruit, nuts, etc. It melts quickly so keep it in the freezer.
one 9×9 bar
FREEZE TIME 45 MINUTES
1/2 cup raw hazelnuts
1/2 cup coconut oil
1/2 cup cocoa powder
1/4 cup pure maple syrup
1 tsp cinnamon
1/2 tsp vanilla
1 tsp fine sea salt (more if you want that salty bite)
Preheat oven to 300F. Line a 9″ square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes.
Place hazelnuts on a dishcloth and wrap them up. Rub them vigorously with the cloth and against each other until the skins fall off. It’s ok if some skins don’t come off. Discard the skins.
In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, vanilla until smooth. Add cinnamon and sea salt. Stir in half of the almonds and hazelnuts.
With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it’s about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 45 minutes, until frozen solid.
Store in the freezer until ready to eat. Break off chunks. Eat immediately.
I made this for the first time two days ago and made it again this morning while my boyfriend was still sleeping. How we have missed banana bread in our home! It is so easy to make and only requires a whisk, some bowls, and the stove/oven. I am always searching for delicious baked goods that a) don’t require an all-purpose gluten free flour because I have yet to find one I love and making my own mixes is way too ambitious; b) don’t require my Kitchen Aid stand mixer. I love using my mixer but I don’t love cleaning it up. If you are wheat or gluten free you probably already have most of the ingredients in your pantry.
With the arrival of the baby we have also been eco-fying our house which includes throwing out old aluminum and non-stick scratched up pots and pans. After a lot of research, I chose the stainless steels pans from Norpro. They aren’t perfect but stainless steel is one of the least toxic materials for baking.
The recipe is only slighted adapted from the “Grain Free Banana Bread” recipe Shauna Ahern posted to food52.com several years ago and she knows what she’s doing. You can substitute the walnuts for hazelnuts or pecans, or even chocolate chips, or dried fruit. You can also use agave instead of maple syrup but you’d need less than 1/2 cup, so play with the consistency of the batter.