Coconut almond butter baked treats

4 large ripe bananas 

1/4 cup ground flax seeds

1/4 cup chia seeds

1/4 cup pumpkin seeds

1/2 cup vegan chocolate chips (Whole Foods brand used) 

1/2 cup fresh blueberries

1 teaspoon vanilla extract

1 cup coconut milk

2 tablespoons almond butter

1 teaspoon baking powder 

8 tablespoons coconut flour 

Mash bananas into a bowl. Mix in flax seeds, chia seeds, pumpkin seeds, and vanilla extract. 

Set aside. 

In a saucepan on the stove bring coconut milk to a low boil. Stir in almond butter. 

Blend on low heat until the almond butter has disolved into the coconut milk. 

Set aside and let the wet mixture cool to room temp. 

To the mashed banana mixture add in chocolate chips and blueberries. 

Add baking powder. 

Add 4 tablespoons of coconut flour and blend well. 

Add remaining 4 tablespoons of coconut flour and coconut milk/almond butter from the saucepan. 

Mix as evenly as you can. The dough will be thick and not watery at all. 

Preheat oven to 350 degrees. Grease cookie sheet. 

I used an egg cooker device to help shape the dough. 

I placed the circle on the cookie sheet and packed in the dough as evenly as I could. 

Bake in the oven for 45 minutes. 

Served warm with fresh berries and maple syrup. 

Served cold with warmed coconut milk and hazel nut spread sauce topped with berries.