Banana & Cashew bars

Cacao, banana, date and cashew bars

  • makes 12
  • Easy

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.


*This recipe is gluten-free according to industry standards

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



  • 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


  • 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