1. If your almond butter is not soft, gently heat it until it becomes stir-able. This step ensures easy mixing later on.
2. Line an 8×8 pan with wax or parchment paper. This will help you remove the bars easily once they’re set.
3. Before measuring your granola, crush it slightly. This will make for a better texture in your bars.
4. In a large bowl, combine the crushed granola with 1/4 cup of the almond butter, 1 tablespoon of the maple syrup, and the optional mini chocolate chips. This mixture will form the crust of your bars.
5. Spread the granola mixture evenly into the lined pan, pressing down firmly with another sheet of parchment. This step helps create a solid base.
6. In another bowl, mix all remaining ingredients: the mashed banana, cocoa powder, and salt. For best results, use a food processor for a smooth texture, but mixing by hand works too.
7. Once fully combined, spread the chocolate mixture over the crust in the pan. Make sure it's evenly distributed.
8. Place the pan in the freezer to set for at least a couple of hours. This allows the bars to firm up nicely.
9. After they’re set, remove from the freezer and cut into squares or bars. Be careful to use a sharp knife for clean edges.
10. Store any leftover bars in the freezer for later enjoyment. They maintain their flavor and texture beautifully.
