Sour cherry, cinnamon and banana breakfast bars
1½ cups (225g) raw cashews
1½ cups (120g) desiccated coconut
3 medium ripe bananas (300g), peeled and chopped 10 fresh dates (200g), pitted
2 teaspoons vanilla extract
½ teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon, plus extra to serve ½ cup (100g) dried sour cherries Preheat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick baking paper.
Place the cashews, coconut, banana, dates, vanilla, bicarbonate of soda and cinnamon in a food processor and process, scraping down the sides of the bowl occasionally, for 5 minutes or until smooth. Place in a large bowl, add the cherries and mix well to combine. Spoon the mixture into the tin and smooth the top with a palette knife. Cook for 25 minutes or until the top is dry and golden.
Set aside to cool for 10 minutes, then refrigerate until cold. Cut into 10 bars, dust with extra cinnamon and serve. MAKES 10. Tip: You can store these bars in the refrigerator for up to 1 week.