Chocolate Breakfast Bars

Chocolate Breakfast Bars
COMMENTS
WP_Post Object
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    [ID] => 7081
    [post_author] => 2
    [post_date] => 2015-09-22 06:53:46
    [post_date_gmt] => 2015-09-22 12:53:46
    [post_content] => 
    [post_title] => Chocolate Breakfast Bars
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    [post_status] => publish
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    [post_name] => chocolate-breakfast-bars
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    [post_modified] => 2016-02-12 17:44:33
    [post_modified_gmt] => 2016-02-12 23:44:33
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7081
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    [comment_count] => 2
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09.22
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TOTAL TIME :40minutes
12bars
INGREDIENTS
  • 1 3/4 cups raw walnuts
  • 1 1/2 cups gluten-free rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut sugar (sub another dried sugar)
  • 6 tablespoons cocoa powder
  • 1 large ripe banana
  • 2 egg whites
  • 1/4 cup almond butter (look for a drippy kind)
  • 2 tablespoons raw honey
DIRECTIONS
  1. Preheat oven to 350 degrees F. Line a n 11 x 7 (or similar) baking dish with parchment paper. Make sure you leave a few inches hanging over the sides so they don't fall in when you add batter later.
  2. Add walnuts to a food processor and pulse until they form a “flour” texture, a fine crumble.
  3. Add walnut “flour” to a large mixing bowl with remaining dry ingredients. Whisk to combine. In a blender, food processor, or by hand, blend wet ingredients until smooth and incorporated. Note—if you do this by hand, there will be some small banana pieces.
  4. Add wet ingredients to dry and stir to combine completely. Empty mixture into the baking sheet and use a spatula to spread evenly. Bake for 32 minutes or until the top springs back when pressed. Allow to cool 15 minutes before removing from pan and slicing.
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  • Debbie

    How much banana? Noticed you mentioned in directions but didn’t see in ingredients. Thanks!

    • Great call, Debbie! I’m so sorry I left it out! Just added it in 🙂 Thank you!