Description
A nutritious granola bar made with nuts, coconut oil, butter, a few figs, unsweetened dried cranberries, cacao, hemp seeds, and green plantain.
Ingredients
- 1 green plantain, peeled and sliced
- 2 heaping cups mixed nuts, such as macadamia nuts, walnuts, pecans, and hazelnuts
- 5 dried figs, roughly chopped
- 1/2 cup unsweetened coconut flakes
- 3 tablespoons hemp seeds
- 6 tablespoons coconut oil
- 3 tablespoons coconut butter (coconut manna)
- 2 tablespoons cacao powder
- 1/2 cup unsweetened dried cranberries
- 1 teaspoon vanilla extract
- Optional: a drizzle of liquid allulose or monk fruit syrup, for additional sweetness
Instructions
- Preheat the oven to 275°F (135°C). Line a baking pan with parchment paper.
- Add all the ingredients to a food processor. Process until the mixture is moist and nearly smooth, but still retains some texture. It should be finely processed enough to stick together when pressed.
- Transfer the mixture to the prepared pan. Press it down firmly and evenly with the back of a spoon, smoothing the surface and compacting the edges.
- Bake for 30 to 35 minutes.
- Remove the pan from the oven and allow the mixture to cool completely before carefully cutting it into bars. The bars will still be slightly crumbly and delicate at this stage.
- Transfer the cooled bars to an airtight container and refrigerate. Although they can be eaten immediately, they become firmer and develop a better texture after one or two days in the refrigerator.
Notes
Use any combination of nuts you enjoy. Macadamia nuts, walnuts, pecans, hazelnuts, and almonds are all suitable options.
If adding an optional liquid sweetener, taste the processed mixture before baking and adjust as needed. The dried figs already provide natural sweetness.
Press the mixture very firmly into the pan to help the bars hold together.
Handle the freshly cut bars gently. They will firm up after refrigeration.
The bars can be wrapped individually and refrigerated for convenient snacks or frozen for longer storage.