These little beauties went down very well indeed in our household recently. Not surprising really as they come via two grand doyennes of the foodblogging world - I picked up on them at the marvellous Chocolate and Zucchini, which in turn was a slight tweak on an original post on the equally wonderful 101 Cookbooks.
They contain no sugar except for that in the chocolate, no flour and no dairy produce - pretty handy go-tos then for vegan/gluten-free/low sugar friends. They are also magnificently tasty in that satisfying wholesomely filling way, and go well with an espresso or a nice cup of tea.
I pretty much followed Clotilde's recipe albeit with olive oil instead of almond butter and a lazier technique - I just mashed everything together in one bowl, which worked fine, so another plus point - easy and not too much washing up!
Check out either of the recipes linked to above, or for my summary of how I did it, keep reading:
(makes about 12-18 small (finger-sized) bars)
Preheat the oven to 180°C (350°F) and grease a medium baking dish (I think the one I used is about 11" by 7" rectangle, about 1.5" deep) with vegetable oil.
In a mixing bowl, combine 1 cup rolled oats, 1/3 cup ground almonds, 1/6 cup shredded coconut, and a pinch of salt.
Chop around 60-80g very dark chocolate (I used 80% cocoa) into small chunks (this is easier to do if it's at room temperature rather than fresh out of the fridge).
Add two very ripe bananas, a couple of drops of vanilla extract and 1/8 cup olive oil to the oat mixture. Mash the bananas thoroughly and mix everything together until well binded.
Fold the chocolate in gently.
Spoon into the prepared baking dish, level the surface, and put in the oven. Bake for 25-30 minutes, until the top is set and golden-brown.
Let cool completely before slicing into bars.