Super easy to make paleo and gluten-free bars. They are fudgy, tasty and super delicious.
Heat up the oven to 180 degrees.
Mash the banana and add in the milk. Mix well. Add in the flour (I used both from Bob's Red Mill) and baking powder. Mix again
Cut out some parchment paper and place it in a smaller square pan. Pour in the mixture and let it bake for 20-30 minutes.
Once the base is baked, let it cool down for 5 minutes outside the oven.
Melt coconut oil in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
Pour mixture over the baked base inside the pan. Add raspberries on top and press them into the mixture. Refrigerate bars until chilled and firm, about 2 hours.