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Cashew, banana and cacao bars
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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
Typical values per serving:
Per bar 400kJ
This recipe was first published in September 2018.
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