Cashew, banana and cacao bars

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling
  • Makes:16


    150g cashew nuts
    3 bananas (about 300g)
    60g Rude Health puffed oats
    1 tbsp raw cacao powder
    ½ tsp bicarbonate of soda
    ½ tsp vanilla extract
    1 tbsp cacao nibs 


    1. Preheat the oven to 180°C, gas mark 4. Line a 20cm non-stick tin with a strip of baking parchment. Set aside 1 tbsp of the cashew nuts, put the rest in a food processor and whizz until finely chopped.

    2. Break in the bananas and add the oats, cacao powder, bicarbonate of soda and vanilla extract. Whizz for 2-3 minutes until fairly smooth, then pulse in ½ of the cacao nibs. Transfer the mixture to the prepared tin and level the surface with the back of a spoon.

    3. Finely chop the reserved cashew nuts and sprinkle over the top with the remaining cacao nibs. Bake for 20-25 minutes until set and golden. Leave to cool completely, then cut into 16 bars. Store in the fridge in an airtight container for up to 5 days. 

    This recipe appeared in Waitrose Health, Autumn 2018 issue

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