My inspiration for this recipe is my grandmother’s chocolate chip banana bread. If you know my grandmother, she is always baking, and this is my non-bake version of one of her famous desserts.
2 cups mashed rip banana
1 cup wet almond meal (I like to use the remains from making almond milk)
3 tbsp ground chia
3 tbsp ground flax
2 tsp lucuma powder
1/2 cup dates (pitted and chopped)
1 tbsp vanilla
3 tbsp extra virgin olive oil
6 tbsp cocoa nibs
1/2 tsp cinnamon
1/4 cup psyllium husk
Mix all of the ingredients in a large bowl and mold into two loaves (each approximately 1 – 1 1/2 inch thick)
Place loaves on a non-stick teflex sheet and dehydrate at 115 degrees for 2 hours.
Flip loaves over on to the mesh screen and dehydrate for an additional 24 hours. It should be a little moist in the middle.
It is ready to eat warm or I like to place the loaves in a glass container overnight, letting the flavours really combine and eat it cold with a spoon of raw fruit jelly on top.