Step 1

OPTIONAL: Preheat the oven to 180° C / 355° F. Place peanuts on a large roasting tray and toast them until lightly golden brown (about 8 minutes). Allow them to cool down completely.

Step 2

Line a small baking tin (I used a 2lb / 900 g baking tin*) with a piece of baking paper and preheat the oven to 160° C / 320° F.

Step 3

Chop the peanuts up small.

Step 4

Mix mashed up banana and peanut butter in a large mixing bowl.

Step 5

Next, add in flax seeds, pumpkin seeds, sunflower seeds, puffed rice, cinnamon, salt and chopped up peanuts.

Step 6

Mix well until you get a uniform batter.

Step 7

Spread the mixture on the paper-lined baking tin. Press the mixture down really well so that there are no gaps / air pockets and the bars hold together well. Use a piece of baking paper with a flat-bottomed glass on top to be able to pack the mixture better.

Step 8

Bake for about 30-40 minutes, they should be browned, no longer super soft / raw to the touch.

Step 9

Take out of the oven and compress the mixture again using the glass again. Then weigh it down with something heavy while the mixture is cooling down. Allow it to cool down completely before cutting or applying the topping.

Step 10

Melt coconut oil and peanut butter on a low heat, stir together well until completely combined.

Step 11

Pour the peanut glaze on top of the set bars. Decorate with melted chocolate (if using) and allow it to set in the freezer / fridge.

Step 12

Cut into equal size pieces with a sharp knife. Store the bars in an airtight container.