Nos
Chocolats d'origine
Chocolatey Banana Breakfast Bars
Your breakfasts will never be the same again...
Ingredients
BOTTOM
- 1 cup almond powder
- 1 cup hazelnuts
- 1 cup Medjool dates
½ cup (1 stick) Becel margarine
TOPPING
- cup Original Dark Chocolate Drops from Chocolats Favoris
- ripened bananas
- ¼ cup maple syrup
- 1 tbsp. Becel margarine
Instructions
BOTTOM
- Line a square 8 in. x 8 in. baking dish with parchment paper and set aside.
- In a food processor, pulse the hazelnuts. Set aside. Pulse the dates.
- Add the almond powder, crushed hazelnuts and melted margarine for one minute or until the mixture is homogeneous.
- Spread the mixture in the baking dish by pressing down firmlys.
- Put in the freezer for 30 minutes.
TOPPING
- In the food processor, pulse the bananas, melted chocolate, maple syrup and melted margarine.
- When the mixture is homogenous, put it on top of the bar mixture and refrigerate for 1 hour before slicing.
12 servings
