How to Make Hummingbird Bars
Make the frosting: Put all the ingredients for the frosting together in a high-powered blender. Blend until smooth. If necessary, add water one teaspoon at a time until the frosting becomes silky. Refrigerate overnight.
Combine the dry ingredients: Combine the almond flour, coconut flour, arrowroot flour, cinnamon, salt, baking soda, and desiccated coconut. Stir to combine.
Combine the wet ingredients: Blend the bananas in a food processor until smooth. Add pineapple and pulse a few more times. In another bowl, combine the honey, melted coconut oil, eggs, and vanilla extract. Stir in the banana and pineapple mixture into the egg mixture.
Make the bars: Mix the wet and dry ingredients together. Add chopped walnuts and spoon the batter into the prepared pan. Bake the bars for 40 minutes or until a toothpick comes out clean. Let cool completely.
Decorate: Whip the frosting until fluffy and light. Spread it evenly on the cooled bars using a spoon or knife, slice, and serve.
Storing and Freezing Instructions:
To Store: You can keep hummingbird bars at room temperature for two days or refrigerate them for up to a week. For the best results, warp each bar individually with plastic wrap or wax paper. Store the bars in the refrigerator, tightly sealed in an airtight container. This makes it easy to grab one whenever you’re in need of a quick bite.
To Freeze: Hummingbird bars can be frozen for up to two months with or without frosting. You will need to wrap each bar just like before refrigeration and place them in a freezer-safe container before freezing. For the best results, place a paper towel between each layer of wrapped bars to stop them from sticking together.
This story originally appeared on Paleogrubs
