Pecan and Coconut Breakfast Bars
A simple grain free, paleo, dairy free breakfast bar to keep you going on busy mornings
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.