Cacao, banana and walnut 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
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.