Chocolate Banana Bars

2 cups blanched almond flour
1/2 cup natural unsweetened cocoa powder
1/4 cup arrowroot powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

2 large ripe bananas, mashed (1 heaping cup)
2 large organic eggs
1/4 cup melted virgin coconut oil
2 teaspoons vanilla extract
20 drops liquid stevia

Preheat oven to 350 degrees F. Oil an 8 x 8-inch glass baking dish with coconut oil.

Mix together the dry ingredients in a medium-sized mixing bowl. Use your fingers to break up any clumps in the almond flour. Then whisk the ingredients together. Set aside.

In a small bowl, add the bananas and mash with a fork. Measure the mashed bananas to make sure they are just over 1 cup. Add more banana if needed or remove some. Then add the remaining ingredients and stir together with the fork.

Add the wet ingredients to the dry and whisk together. Pour into the prepared baking dish. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Let cool before cutting into bars.

PB & Strawberry Protein Bars

2 cups uncooked oatmeal
1/2 cup natural peanut butter {crunchy or smooth}

4 scoops strawberry protein powder*

1 tbsp ground flaxseeds

1/2 cup water

* I used Gaspari Myofusion in strawberries & cream

Mix the protein powder and water together until smooth. Stir in the peanut butter until well mixed then fold in the flaxseeds and oats.

Using a spatula, spread the mixture in a 9x9 inch square baking pan lined with wax paper.

Freeze for 30 minutes to set. Cut vertically down the center in two even parts and then horizontally into 4 even parts. Wrap in plastic wrap. Best kept chilled in the fridge until eaten.

Makes 8 bars

Per bar:

251 calories

11g fat

19g carbs

4g fiber

19g protein