I’ve been thinking a lot lately about what I want my future to look like. What kind of world do I want to live in? In this pondering, I have come to realize one thing. Whatever my future looks like, it starts with me. Here. Today.
If I practice the little things, in and out daily, staying true to my values, the big outcomes will matter less. For example, I just love baking and cooking for others. It is my way of sharing space and time with others, of giving back to the world, and of brightening someones day.
Thus why I made these bars. There an adaptation on my carob chip bars. There is absolutely no sugar in them, but they’re still oh so sweet.
- 2 very ripe plantains, peeled and chopped
- 2 bananas, pealed
- ¼ c coconut oil
- 3 tbsp coconut butter
- 2 tbsp tiger nut flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- dash of sea salt
- ¼-1/2 c carob chips
- 1-22 cans chilled coconut milk
- Preheat oven to 350deg
- Grease a loaf pan
- In the bowl of a food processor, add all ingredients except carob chips
- Blend 2-3 minutes until smooth and fluffy.
- Gently pulse in the carob chips
- pour into loaf pan and bake for 50 minutes. Will be brown around the edges and inserted knife comes out clean
- Cool on the counter...then in the fridge for at least a couple hours
- While bars are baking, open cans and scoop out coconut cream. I used two can s in the picture because I just love coconut whip cream. One will work as well.
- Once bars are cooled, frost with whip cream. Or eat as is!
*Shared on Autoimmune Paleo Roundtable #80