Frozen banana protein bar almond.crust

Ingredients:

For the crust:

1 and  1/2 cup whole almonds I used almond.flour
2 tablespoons coconut oil
2 tablespoons coconut nectar syrup (I used honey)
1 tablespoon almond butter or peanut butter
1/2 teaspoon cinnamon pinch of salt, to taste

For the middle layer: the frozen ice cream like layer!!

2 medium ripe bananas, peeled
1/4 cup coconut oil
2 tablespoons almond butter or peanut butter
1 teaspoon pure vanilla extract pinch of fine grain sea salt, to taste

For the chocolate drizzle:
(I omitted)
3 tablespoons mini dark chocolate chips 1/2 tablespoon coconut oil

Directions:

1. Line an 8-inch square pan with two pieces of foil, one going each way. This makes it easy to lift out the bars later on.  ( I just greased a pan)
For the crust: Add the almonds ( or.I.used almond.flour )
into a food processor and process until a fine crumb forms, slightly larger than sand.  The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds.
Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan.  compacting it as much as possible. I smoothed a coconut.oil greased.cup measure.on the bottom and flattened

4. Middle layer: . Add all the middle layer ingredients into the processor and process until smooth. Put the freezer for at least 1  hour to set, until the middle layer is very firm to the touch.
Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. (I left off)
Remove the bars from the freezer. Lift slab out of the pan and slice into squares.
Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid. I left chocolate.off

Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don't suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer
There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm