Chocolate Monkey Cookie Bars -- delicious vegan, gluten free, and nut free banana and chocolate treats

There's no such thing as a bad banana in this house. My fellas both love eating them, but if they ever hang around too long, they can fulfill their destiny as delicious cookie bars.

These are nutritionally dense, full only of high octane fuel. I like to throw a couple of these in my son's lunch box because with all the excellent ingredients, I know they'll help him power through the day at school. Additionally, they taste great, so he looks forward to them.

equipment needed:

oven
2 8x8 square baking dishes -- (I like silicone but if you don't use silicone, make sure you prepare it well so the batter doesn't stick)
mixing bowl
mixing spoon
seed grinder for chia or buy already ground
measuring cups
measuring spoons


ingredients:

a)
2 cups mashed overripe banana
1/2 cup date sugar
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

b)
1 tsp xanthan gum
1/2 tsp ground tonka bean (optional!)
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp sea salt

c)
1/4 cup raw cacao
1/4 cup tapioca starch or green banana flour
1/4 cup ground chia

d)
2 cups shredded coconut

e)
1 cup fair trade chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients from part a) -- you may want to use a whisk
3. whisk in the ingredients from part b)
4. whisk in the ingredients from part c)
5. stir in the shredded coconut
6 stir in the chocolate chips
7. divide evenly between prepared 2 square pans (or use a big rectangle one!)
8. bake at 345 for 45 minutes or until they are done
9. score into bars while they are in the pan, allow to cool, and then remove.
10. Store in an airtight container in the fridge