This recipe not only tastes great but the bars are actually good for you. The ripe bananas provide a more-ish natural sweetness. Oats are low GI and will give you sustained energy. Add to that the sticky dates, nuts and raspberries you won’t be disappointed.
What you need
1½ cups (225g) raw cashews, 1½ cups (120g) desiccated coconut, 3 peeled and chopped medium ripe bananas (300g),10 fresh pitted dates (200g), 2 teaspoons vanilla extract, ½ tspn bicarbonate of (baking) soda ,125g fresh (thawed frozen is fine) raspberries, ½ cup (45g) rolled oats, maple syrup, for drizzling (optional).
Method
1. Preheat oven to 180°C (350°f). Line a lightly greased 20cm square tin with non-stick baking paper.
2. Place the cashews, coconut, banana, dates, vanilla and bicarbonate of soda in a food processor and process, scraping down the sides of the bowl occasionally, for five minutes or until smooth.
3. Fold half the raspberries and half the oats into the mixture, spoon into the tin and smooth the top with a palette knife.
4. Gently press the remaining oats and raspberries into the top and cook for 25 minutes or until the top is dry and golden.
5. Set aside to cool for 10 minutes, then refrigerate until cold. Cut into 10 bars and serve with maple syrup, if using.
Makes 10.
