Olive Magazine
Banana & Cashew bars

Cacao, banana, date and cashew bars

Published: February 24, 2017 at 1:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 12

These no-fuss cacao, banana, date and cashew bars are really easy to make and perfect as a quick snack for when you're on the go. Make a big batch and they'll keep for up to 1 week.

  • Gluten free
  • Healthy
  • Vegan
Nutrition:
NutrientUnit
kcal234
fat15g
saturates6.4g
carbs17.8g
sugars13.6g
fibre2g
protein5.7g
salt0.01g
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*This recipe is gluten-free according to industry standards

Recipe taken from Life in Balance by Donna Hay (£18.99, Fourth Estate)

Ingredients

  • 35g raw cacao powder
  • 180g (about 10 dates) dates, chopped and pitted
  • 60ml nut or coconut oil
  • 240g cashews
  • 1 1/2 tsp vanilla extract
  • 200g (about 3 bananas) bananas, mashed
  • coconut flakes, for sprinkling

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Line a 20cm square tin with baking paper.

  • STEP 2

    Put the cacao, dates, oil, cashews, vanilla and banana in a food processor and blitz until smooth. Spoon the mixture into the prepared tin, spread evenly and sprinkle with coconut. Bake for 40 minutes or until firm to the touch. Allow to cool in the tin before slicing into bars. Store bars in an airtight container in the fridge for up to 1 week.

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