These allergy-friendly frozen monkey bars are the perfect dairy-free dessert, especially if you can’t tolerate coconut. Oh, and did we mention that they are vegan? Whipped bananas flavored with vanilla and coca make up the “ice cream,” and dates are used to make the sweet cookie crust. It’s a healthier cool treat that is perfect for summer. We hope you enjoy it!
How to Make Frozen Monkey Bars
This recipe is pretty simple. However, you will need to start it the night before you plan on serving them because they need to freeze overnight. So, waiting might be the hardest part. You’ll want to preheat your oven, get a bread pan, and line it with parchment paper. Then, gather the dates, tigernut flour, cocoa, maple syrup, olive oil, and salt into a food processor. Then pulse it until you have a nice, even crumble.
Next, you’ll take that crumble and firmly press it into the bottom of the bread pan. Place it in the oven and bake it for 15 minutes. After baking, let it cool completely. While you wait for it to cool, place the bananas, water, and double-strength vanilla extract into a blender. Turn the blender on to medium speed. With the blender running, add the remaining 2 tbsp of cocoa. Once the mixture is thoroughly blended, pour it onto the cooled crust. Finally, place the uncovered dessert into the freezer on a flat surface and let it freeze overnight.
When ready to serve your frozen money bars, remove the dessert by lifting the parchment paper. Transfer it to a cutting board, and cut it into 6 equal bars using a sharp knife. Finally, top each bar with sliced bananas and any other desired garnishes.
This recipe comes from our good friend Wendi. You can find lots of her recipes on our site, and she has some fantastic recipes that are perfect for AIP diets, be sure to check her out!
Serves
6 bars
Prep time
12m
Cook Time
15m
Ingredients
8 pitted dates
1/2 Cup tigernut flour
2+2 (4 total) Tablespoons cocoa (divided)
1 Tablespoon pure maple syrup
1 Tablespoon extra virgin olive oil
1/2 Teaspoon sea salt
2 bananas + a few slices (for garnish)
1/2 Cup water
1 Teaspoon double strength vanilla
melted chocolate chips, caramel sauce, chopped nuts (optional/for garnishes)
Instructions
Start this recipe the day before you plan to serve. Preheat the oven to 325 F. Line an 8 ½” X 4 ½” bread pan with parchment paper to the top of the pan. Set aside. Place dates, tiger nut flour, 2 tablespoons carob powder or cocoa, maple syrup, olive oil, and salt in a food processor. Pulse until evenly crumbly.
Press crumbles firmly in the bottom of the bread pan. Bake for 15 minutes. Let cool completely.
Place the bananas, water, and vanilla in a blender. Turn the blender to medium speed. While the blender is running, add 2 tablespoons of cocoa. Once the mixture is fully blended, pour it onto the cooled crust. Place uncovered dessert on a flat surface in the freezer overnight.
To serve, remove dessert by lifting the parchment paper. Transfer to a cutting board. Using a sharp knife, cut into 6 equal bars. Top each bar with sliced bananas, and any other desired garnishes.
Nutrition: Gluten-Free, Dairy-Free, Nut-Free, AIP Diet Friendly, Paleo, Vegan
