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Breakfast

Tropical fruit and nut bars


Sweet and nutty, with the addition of cacao nibs and vanilla and almond flavours, these tropical fruit and nut bars are great for breakfast – but they’re equally good as a snack at any time of day. With no refined sugars and all natural ingredients, they’re a sure-fire way to get a natural energy boost.

Ingredients (makes 12)

100g spelt flakes
50g each of dried pineapple, mango and papaya, roughly chopped
50g dried physalis (or other dried fruit of your choice)
40g macadamia nuts, roughly chopped
20g unsweetened coconut flakes
125ml brown rice syrup (or an equal mixture of honey and maple syrup)
4 tbsp coconut oil
3 tbsp almond butter
½ tsp almond extract (optional)
1 tsp vanilla extract
Pinch of ground cinnamon
1 tsp raw cacao powder
75g pitted Medjool dates, blitzed to a paste in a blender
20g raw cacao nibs
20g ready-made chocolate-coated quinoa (optional)

Method

Line a 20cm square baking tin with clingfilm and set aside. In a large bowl, combine the spelt flakes, dried fruits, macadamia nuts and coconut flakes.

In a saucepan, combine the rice syrup, coconut oil, almond butter, almond and vanilla extracts, cinnamon, raw cacao powder and blitzed dates; warm for 2-3 minutes, or until fully combined.

Pour this mixture over the dry mixture and stir together until combined. Tip into your lined baking tin and use your fingers to press in the mixture evenly. Sprinkle the cacao nibs and chocolate-coated quinoa (if using) over the top and press down gently to fix in place.

Transfer to the freezer to chill for one hour, then slice into 12 individual bars. They will keep in an airtight container in the fridge for up to a week.

Recipes taken from Kathy Kordalis’s Raw Chocolate, published by Kyle books.

Photography by Faith Mason.

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Tropical fruit and nut bars
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