Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake
Energy Bars
with dark chocolate, peanut butter
& banana chips







12 bars
15 minutes
Ingredients
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2 cups medjool dates pitted (approx. 20 dates)
-
½ cup peanut butter
-
2-3 tbsp coconut oil
-
½ cup banana chips
-
½ cup pumpkin seeds
-
½ cup peanuts
-
½ cup oats
-
Pinch of salt
-
¼ tsp cinnamon
-
200 gr. Dark chocolate
Method
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Put the dates, salt and cinnamon in a food processor and blend until they become a paste and form a sticky ball.
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Melt the coconut oil and peanut butter in a bain marie and combine with the dates in the food processor.
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Put the banana chips in a zip-lock and crush them into small pieces using a rolling pin or a pestle.
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Add the crushed banana chips, pumpkin seeds and peanuts into the food processor and pulse a few times.
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Transfer the mixture to a bowl, add the oats and mix well with your hands until fully combined.
-
Transfer to a baking dish (23 cm x 19 cm) lined with parchment paper and smooth over the top with a spoon or the bottom of a glass.
-
Melt the dark chocolate in a bain marie and pour over the mixture.
-
Set in the fridge for at least 4 hours or preferably overnight.
-
Cut into 12 same-size bars while still in the baking dish.
Tip: To cut the bars without cracking the hard chocolate topping, put boiling water in a glass, heat up the knife for a minute, wipe it dry with a towel, and then use it to carefully cut the bars. Repeat if the knife gets cold again.