Dessert

Avocado-Cacao Energy Bars

  • Serves: 10
  • Preparation: 15 minutes
  •       

Ingredients

1 large Hass avocado, pitted, flesh scooped out and coarsely chopped
1 ½ cups pitted dates (about 250g)
¾ cup mixed toasted nuts, such as almonds, pistachios and pecans, coarsely chopped
¼ cup melted coconut oil (about 60g)
½ cup chia seeds
½ cup cacao powder
½ cup coconut flakes, plus extra to sprinkle
½ cup mixed seeds, such as sunflower seeds, flaxseed and pepitas
¼ cup cacao nibs

Method

1

Lightly oil a 20cm square cake tin, then line with baking paper, allowing the paper to overhang the sides by a few centimetres (this will make it easier to lift the slice from the tin).

2

Pulse Hass avocado, dates, nuts and coconut oil in a food processor until smooth, scraping down the sides if necessary, until incorporated. Add chia seeds, cacao powder and coconut, pulse to combine. Transfer to a bowl, add mixed seeds, cacao nibs and ½ tsp sea salt, mix well then press evenly into prepared tin. Smooth the top, scatter with a little extra coconut and press into the surface. Refrigerate overnight until firm.

3

Use the paper to lift the slice from the tin, then cut into bars and refrigerate in an airtight container for up to 2 weeks.

Ingredients

 1 large Hass avocado, pitted, flesh scooped out and coarsely chopped
 1 ½ cups pitted dates (about 250g)
 ¾ cup mixed toasted nuts, such as almonds, pistachios and pecans, coarsely chopped
 ¼ cup melted coconut oil (about 60g)
 ½ cup chia seeds
 ½ cup cacao powder
 ½ cup coconut flakes, plus extra to sprinkle
 ½ cup mixed seeds, such as sunflower seeds, flaxseed and pepitas
 ¼ cup cacao nibs

Directions

1

Lightly oil a 20cm square cake tin, then line with baking paper, allowing the paper to overhang the sides by a few centimetres (this will make it easier to lift the slice from the tin).

2

Pulse Hass avocado, dates, nuts and coconut oil in a food processor until smooth, scraping down the sides if necessary, until incorporated. Add chia seeds, cacao powder and coconut, pulse to combine. Transfer to a bowl, add mixed seeds, cacao nibs and ½ tsp sea salt, mix well then press evenly into prepared tin. Smooth the top, scatter with a little extra coconut and press into the surface. Refrigerate overnight until firm.

3

Use the paper to lift the slice from the tin, then cut into bars and refrigerate in an airtight container for up to 2 weeks.

Avocado-Cacao Energy Bars

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