Recipe courtesy of nutritionist Zoe Martin at Discount Supplements
2 cup unsweetened desiccated coconut
2 tbs raw unsweetened cacao powder
2 tbs date syrup
1/2 cup virgin organic coconut oil, melted
2 tbs almond butter
1 tbs vanilla extract
1 large avocado
2 medium bananas
1/2 cup cashew nut butter
1/2 cup sliced almonds
1 tbs pure vanilla extract
1/4 cup raw unsweetened cacao powder
1/4 cup virgin organic coconut oil, melted
1 tbsp date syrup
1-3 drops liquid stevia - optional
To decorate - optional
Orange Nasturtium flowers or purple Viola flowers
Chuck all the ingredients for your bottom layer in a food processor with the S blade attachment.
Whizz for 30 seconds to 1 minute until the mixture is consistent.
Transfer into a square dish lined with baking paper or cling film.
Pop in the fridge while you prep your middle layer.
Peel and slice the bananas and avocado, then throw into the food processor with the rest of your middle layer ingredients.
Blend until smooth and consistent before pouring the mixture onto your first layer.
Return to the fridge while prepping your top layer.
In a bowl combine the raw cacao powder with your melted coconut oil and date syrup.
Add liquid stevia to sweeten if you think it is too bitter - one drop at a time!
Drizzle your mixture over the top of the slice, no doubt with much more panache than I've done.
For extra Halloweeny points, sprinkle some orange Nasturtium flowers or purple Viola flowers on top - the Nasturtiums will give the bars a peppery kick while the Violas are slightly floral.
Refrigerate for 15 minutes until the top is solid.
Cut into squares and store in an airtight container in the fridge for two days max.
- 1 cup = approx. 240ml
- 1 tsp = approx. 5ml
- 1 tblsp = approx. 15ml