*This recipe is gluten-free according to industry standards
Recipe taken from Life in Balance by Donna Hay (£18.99, Fourth Estate)
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Ingredients
- raw cacao powder 35g
- dates 180g (about 10 dates), chopped and pitted
- nut or coconut oil 60ml
- cashews 240g
- vanilla extract 1 1/2 tsp
- bananas 200g (about 3 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.
Nutritional Information
- Kcals 234
- Fat 15g
- Saturates 6.4g
- Carbs 17.8g
- Sugars 13.6g
- Fibre 2g
- Protein 5.7g
- Salt 0.01g
