Ingredients
(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
Method
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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