Cacao coated breakfast bars
Cacao coated breakfast bars
Tessa
10
10 minutes
20 minutes
Breakfast, Desserts & Treats, Snacks
Looking for lunch box inspiration now that holidays are over? These cacao coated breakfast bars make the perfect breakfast or mid-afternoon snack. Made with so many nutritious ingredients, these bars will give you a little boost of long-lasting energy to keep you going throughout the day.
Ingredients
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1/2 cup coconut flour
- 1/4 cup almond meal
- 1 cup shredded coconut
- 1/4 cup Changing Habits Rapadura Sugar
- 1 tsp Changing Habits Cinnamon
- 1 tsp baking soda
- 1 cup oats
- 1/4 cup pumpkin kernils
- 1/2 cup sultanas
- 1/3 cup Changing Habits Dates
- 1 banana
- 1/4 cup coconut oil
- 5 tbsp water
- 1 tsp vanilla essence
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2 tsp coconut oil
1/3 cup
Directions
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- Preheat oven to 170 degrees Celsius.
Combine coconut flour, almond meal, shredded coconut, sugar, cinnamon, baking soda, oats, pepitas, sultanas, dates and mashed banana in a bowl and mix well.
Add the melted coconut oil, vanilla and water and mix through with fingers. Roll a section of the mixture into a ball, and if it falls apart easily, add a little more coconut oil.
Transfer mixture into a lined baking tray (approximately 20 x 30cm) and press down on the mixture with the back of a spoon to spread evenly.
Bake for approximately 15 minutes until golden.
Remove to cool completely before adding the cacao (place in the fridge to cool quicker if you like).
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- Heat a pot over a low heat.
Add the coconut oil and cacao buttons.
Stir continuously until smooth. Set aside to cool
Using a spoon coat the backs of the bars and leave chocolate side up. Repeat with the rest of the bars (leave a little cacao to drizzle over the fronts).
Place the bars in the fridge (choc side up) to set.
Remove and drizzle the fronts of the bars with the left over cacao mixture. Return to the fridge again to set.
Store in an airtight container in the fridge.
