Last week I was craving something sweet, and for a couple of days the Monkey Bar recipe from The Paleo Mom kept popping up in my feeds. I don’t bake often anymore because I just don’t like the sugar, but I happened to have everything on hand (especially bananas that needed to be used), so I decided to give them a try! The recipe was very easy to follow, and easy to make.
You can find the recipe here: Paleo Monkey Bars. I made a few adaptations: I did not have crunchy almond butter, so I used smooth (Maranatha Brand), and I used Bob’s Red Mill Almond Meal/Flour. I used about 1/2 cup of Enjoy Life chips in the batter. For the drizzle, I used about 1/4 cup of Enjoy Life Mini Chips melted with grass-fed butter. They turned out fabulous, however, the texture on day 1 is more dry/cakey, and on day 2 they started to get very moist. I’d suggest making them same day or night before, for a party or get together as they do not keep long.
I used one of my favorite drizzle frosting tricks; prepare your melted frosting and then spoon into the corner of a ziploc baggie. Snip the corner of the bag off, and then use as a makeshift pastry drizzler (I’m sure there’s a proper name for this tool…).