Updated: May 1, 2020
2 ripe bananas
1/3 cup almond butter
1/4 cup nut milk (almond, cashew, etc.)
1 tsp vanilla extract
1 1/2 cups unsweetened shredded coconut
1/2 cup ground flaxseed
1/3 cup raw pepitas, chopped
1/3 cup raw sunflower seeds, chopped
Pinch of sea salt
1/2 cup fresh or frozen raspberries
1. Preheat the oven to 350 Degrees F. Line an 8x8 baking pan with parchment paper.
2. Mash the bananas in a large bowl with a fork. Stir in the almond butter, nut milk, and vanilla. Add the coconut, flaxseed, pepitas, sunflower seeds, and salt. Mix well. Break the raspberries into smaller pieces and gently fold into the banana mixture so as not to mash them.
3. Spread the batter evenly in the prepared pan. Bake for 40 to 50 minutes until the edges are golden brown and the center is firm to the touch. Cool before slicing into 16 bars. Store extras in the fridge for up to 5 days, or wrap well and store in freezer for a couple months.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman