• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Add oats to a food processor and process until broken down into a rough flour. Add coconut flour, dates, bananas, peanut butter, honey and vanilla and process until it becomes a dough like mixture.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your banana bars.

  Transfer the mixture into the lined pan, spread out evenly with a spatula or back of a spoon and place in fridge or freezer while you melt the chocolate coating.

Chocolate Topping

• Place chocolate chips and coconut oil in a small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, pour over the banana bar slice and sprinkle with coconut shreds or chopped nuts while the chocolate is still wet so they stick.

  Place back in fridge for 30 minutes for the chocolate to set. Then remove from pan using the parchment paper handles. Cut into 10 bars or more smaller squares.

  Keep stored in an airtight container in the fridge for up to 1 week. Or in freezer for up to 3months.