Directions
- 1Add three ripe bananas to a bowl.
- 2Add about a quarter cup of almond butter (or any nut butter of choice) to the bowl.
- 3Add three or four tablespoons of maple syrup to the bowl.
- 4Add a few shakes of cinnamon to the bowl.
- 5Add a couple of taps of nutmeg to the bowl.
- 6Add about a teaspoon of vanilla extract to the bowl.
- 7Mash all the ingredients together.
- 8Grate one large peeled carrot into the bowl.
- 9Stir the grated carrots into the mixture.
- 10Pour the mixture onto a parchment paper-lined cookie sheet.
- 11Spread the mixture out evenly on the parchment paper.
- 12Crush roasted pecans and sprinkle them evenly all over the mixture.
- 13Add a little bit of sea salt on top.
- 14Place the baking sheet into the freezer for at least four hours until it's frozen solid.
- 15Break the frozen bark into pieces.
Ingredients
- 3 ripe bananas
- 0.25 cup nut butter of choice
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 large carrot, shredded
- 0.5 cup roasted nuts (crushed)
- sea salt
Equipment
bowlspoongraterparchment paperbaking sheet
Tips
- Use any nut butter that you like.
- Ceylon cinnamon helps to regulate blood sugar, so it's a good spice to add to your sweet treats.
- Always keep roasted nuts on hand.
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