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Pecan and Coconut Breakfast Bars

Kezia Hall
A simple grain free, paleo, dairy free breakfast bar to keep you going on busy mornings
Servings 8

Ingredients
  

  • BAR
  • 100 g creamed coconut concentrate
  • 100 g/1 cup pecans
  • pinch salt
  • 100 g/1cup desiccated coconut
  • tbsp chia seeds
  • 3 medjool dates
  • 2 tbsp pumpkin seed
  • 2 tbsp maple syrup
  • 3 tbsp scoops of coconut oil
  • 30-50 ml water
  • CHOCOLATE DRIZZLE - optional
  • 2 tbsp coconut oil
  • 2 tbsp organic cocoa
  • tbsp maple syrup

Instructions
 

  • In a food processor place the dates and creamed coconut and maple syrup. Blend for about 30 seconds. Then add a little bit of water at a time until a buttery paste forms. Then the other ingredients and pulse the processors few times to get a chunky finished , or blend until 1-2 mins for a smooth texture.
  • Push mixture into a lined glass dish and use a jar or glass to even out the top. Place in freezer for 30min.
  • Melt the drizzle ingredients in a pan on a low heat. The remove bar from freezer and just drizzle over the top. If you want a thicker chocolate layer then just double the ingredients.

Notes

Medjool dates are ideal for this but feel free to use other dates too it may just leave a less fudge consistency.