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Homemade vegan cereal bar


(Measuring cup 200 ml)

• 1/2 cup of rolled oats

• 10 chopped dried apricots

• 5 prunes (dates or dried figs also work)

• 1 cup of chopped chestnuts and seeds of your choice

• 1 dessert spoon of cocoa nibs (optional)

• 3 tablespoons of dry unsweetened grated coconut

• 2 tablespoons of melted coconut oil

• 1 tablespoon of agave or honey (if using honey the recipe is no longer vegan)

• 1 pinch of cinnamon

• 200 g mashed ripe banana

• 70 g of 70% cocoa chocolate to decorate


Mix all ingredients, leaving coconut oil, agave and banana last. Line a baking sheet with parchment paper and shape a not too thin square. Bake in a medium oven (180°C) for approximately 20 minutes.

Remove from the oven, wait for it to cool and cut the bars with a knife. Melt the chocolate and drip over the bars. Let it dry.

Store in the fridge.

Makes: 10 bars

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