Banana coconut and cocoa bars. For 12 bars


 

Ingredients:

  • 300 g of peeled ripe banana
  • 120g of oatmeal
  • 60g of sugar free grated coconut
  • 25g of pure sugar-free cocoa powder
  • 40g of boneless dates
  • 30 g of coconut oil
  • 15 g of chia seeds
  • 5 g cinnamon powder
  • 2 g de sal
  • Extra cocoa nibs and coconut to decorate


Preparation:

  1. Preheat the oven to 180 ° C and line a 20x15 cm rectangular mold with oven paper.
  2. In a processor, crush 40 grams of dates until it forms a paste. If they are very dry, soak them in hot water for 10 minutes and rinse them well.
  3. In a large bowl, crush 300 g of ripe banana with a fork until it becomes puree.
  4. Melt 30g coconut oil and add it to the mashed banana along with the date paste. Mix until it gets homogeneous.
  5. Insert 120g oat flakes, 60g grated coconut, 25g cocoa powder, 15g chia seeds, 5g cinnamon and 2g salt. Remove everything until you get a thick, sticky dough.
  6. Flip the mixture into the mold and press it with a spatula or with wet hands to make it compact and level.
  7. Sprinkle extra cocoa nibs and coconut on top, pressing slightly to make them adhere.
  8. Bake for 20 to 25 minutes at 180°C. Neighbors must be firm to the touch but still tender inside.
  9. Let cool completely in the mold before de-molding. This keeps them from breaking.
  10. Cuts into 12 bars with a sharp knife. Store in an airtight container for up to 5 days in the fridge.


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