Ca­cao, ba­nana and walnut break­fast bars

donna hay - Fresh + Light - - Light breakfast -

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

⅓ cup (35g) raw ca­cao pow­der

½ tea­spoon bi­car­bon­ate of (bak­ing) soda 2 ta­ble­spoons ca­cao nibs

½ cup (50g) wal­nuts, chopped Pre­heat the 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, ca­cao pow­der and bi­car­bon­ate of soda in a food pro­ces­sor and process, scrap­ing down the sides of the bowl oc­ca­sion­ally, for 5 min­utes or un­til smooth. Add half the ca­cao nibs and pulse un­til com­bined. Spoon the mix­ture into the tin and smooth the top with a palette knife. Gen­tly press the walnut and re­main­ing ca­cao nibs into the top. 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 and serve. MAKES 10.

Tip: You can store these bars in the re­frig­er­a­tor for up to 1 week.

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