Perfect for channeling those warm weather vibes, these bars are healthy, gluten-free, and loaded with tropical flavors from bananas, coconut, and oranges. Besides good-for-you fruits, they also have the added health benefits of maca. Snack on one of these bars with a glass of iced passion tea for a truly tropical experience.
Tropical Banana Maca Coconut Bars [Vegan, Gluten-Free]
Serves
16 squares
Ingredients
- 1 1/4 cup oat flour
- 1/4 cup banana flour
- 1/8 cup tapioca flour
- 1/3 cup coconut flour
- 1/4 cup quick-cooking oats
- 1/2 cup desiccated coconut
- 1 1/12 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 tablespoon maca
- 1 banana
- 6 dates soaked in 1/3 cup boiling water
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla
- Juice and zest from 1 medium orange
- 3 tablespoons coconut nectar
- 1 cup plus 2 tablespoons unsweetened coconut milk
Preparation
- In a large bowl, combine together the oat flour, banana flour, tapioca flour, coconut flour, oats, coconut, baking powder, baking soda, cinnamon, and maca. Stir to combine.
- Meanwhile, add soaked dates with their soaking water, banana, coconut oil, vanilla, and coconut nectar to a blender. Purée until smooth.
- Add date mixture to flours, along with orange juice and zest, and almond milk. Stir until combined and then pour into a 9×9 square pan lined with baking paper.
- Bake in the oven, preheated to 375°F for 40-45 minutes, or until a stick inserted in the center comes out clean and the top is firm.
- Cool on a rack and then cut into squares to serve.
Notes
Store in an airtight container for 3-4 days.
About The Author
Laura Peill
See My RecipesAn avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy lifestyle blog featuring vegan recipes, healthy living tips, at-home workouts and fitness motivation. She is especially passionate about creating raw, vegan desserts and experimenting with new ingredient combinations in the kitchen, and when not out on the trails can be found hanging out in downward dog, spinning or brewing a fresh batch of kombucha! You can also follow her on Twitter, Facebook, Pinterest and Instagram.
I for one really appreciate you tagging recipes as gluten free because they are the only ones I read and save. Please don’t listen to Kathy Arnason and her like. For someone to go on a rant just because you label recipes. Well I would just check that the gluten and sugar in my diet weren’t responsible for irritability! Xj