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 cups (heaped) of mixed nuts (I used macadamia, walnuts, pecans, hazelnuts)
- 7 black mission figs, roughly chopped (they are twice as small as the Turkish ones)
- 1/2 – 2/3 cups of coconuts flakes
- 3 tbsp hemp seeds
- 6 tbsp coconut oil
- 3 tbsp coconut butter (manna)
- 2 tbsp cacao powder
- 1/2 cup dry unsweetened cranberries
- 1 tsp vanilla extract
Instructions
- Mix all ingredients in a food processor until moist and almost smooth (there will still be some texture, which is what we want, but not too much so it sticks together). Put in a baking tray covered with parchment paper, press and level the mixture with the back of a spoon and smooth out.
- Bake in the oven at 275F for 30 – 35 minutes.
- Take out and cool completely.
- Cut carefully, at this stage it is still a bit crumbly.
- When completely cooled store them carefully in an air-tight container, in the fridge. They are good to eat immediately, but for some reason, they get so much better after one or two days in the fridge. You can also pack them individually and store them in the fridge. Or freeze.
Notes
I didn’t want to add any sweetener because the sweetness from nuts, coconut and figs is exactly enough for my taste, but you can add some Lakanto syrup, or honey if you are in Phase 3 of The Plant Paradox program, that will help with the texture even more.