You might have noticed that I’m not the biggest sweet breakfast fan however I do tend to start my days during the week with packaged raw bars and a piece of fruit because it’s damned easy. This week I thought I would try my hand at making my own breakfast bars and the best thing about doing it is that I could add exactly what I wanted, using ingredients I just had lying around.
- 1 cup chopped medjool dates
- 1/4 cup raw hazelnuts
- 1/4 cup raw almonds
- 1/2 cup vanilla protein power
- 1/4 cup cacao powder
- 3/4 cup desiccated coconut
- 1 1/2 tablespoons coconut oil
- 2/3 cup dried cranberries (try to get unsweetened)
- 1/2 cup raw cashews
- 1 teaspoon beetroot powder (optional but provides great colour)
- 2/3 cup coconut
- 2 tablespoons chia seeds
- 1 tablespoon coconut oil
- 1/4 cup cacao nibs
- Grease a square muffin tin (or small rectangular dish) with coconut oil and set aside.
- Make the cacao base by combining all ingredients, except the coconut oil, in a blender or food processor until completely blended.
- Add the coconut oil and process again until you have a fine, slightly moist mixture.
- Pop an even amount of the mixture into each portion of the tin, press down firmly and evenly.
- To make the cranberry top by blending the dried cranberries, cashews, beet powder, coconut and chia seeds until completely blended.
- Add the coconut oil and process again like before.
- Evenly distribute the mixture into each portion of the tin and press down again firmly and evenly.
- Sprinkle cacao nibs on top and press them gently into the top layer.
- Cover the tin and place in the fridge to set for one hour.
- To remove the squares from the tin, run a knife gently around the outside of the moulds and tap gently on the bench. Keep in the fridge until you’re ready to eat them (or wrap for work/school/uni).