Name: Raw choc topped banana protein bars
Prep time: 1200 min
Cook time: 1200 min
Total time: 2400 min
Yield: 1
Ingredients: 250.00 ml mixed nuts (soaked and sprouted – make sure nuts are very dry if not using a dehydrator); 125.00 ml coconut; 187.50 ml dates; 1.25 gm cinnamon; 1/2 tsp vanilla powder; 2 medium ripe bananas; 20.00 ml natural or vanilla protein powder; 1 tsp maca; 125.00 ml tempered cacao paste; 125.00 ml cacao butter; 89.38 gm agave, honey or coconut sugar; A drop of vanilla essence; A drop of mesquite, (optional)

Raw choc topped banana protein bars

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Prep Time:
1200 minutes

Cook Time:
1200 minutes

Total Time:
2400 minutes

Create a delicious dish by following this user recipe. Note that it has not been taste-tested by the taste.com.au team.

Ingredients:

250.00 ml mixed nuts (soaked and sprouted – make sure nuts are very dry if not using a dehydrator)
125.00 ml coconut
187.50 ml dates
1.25 gm cinnamon
1/2 tsp vanilla powder
2 medium ripe bananas
20.00 ml natural or vanilla protein powder
1 tsp maca
125.00 ml tempered cacao paste
125.00 ml cacao butter
89.38 gm agave, honey or coconut sugar
A drop of vanilla essence
A drop of mesquite, (optional)

Instructions:

Preheat oven or dehydrator to 130°C.
Place all bar ingredients, including rinsed and drained nuts, in a high-speed blender like a Vitamix. Blend until thick and smooth, using the tamper to help move it around as needed.
Spread the mixture onto a teflex sheet until it is approximately 1 1/2 cm thick, then cut into bars.
Dehydrate in the oven for 4-5 hours at a higher temperature, then reduce heat to 115°C and continue dehydrating for an additional 15 hours. Turn off the oven or dehydrator.
Flip the bars onto the mesh sheet and continue dehydrating for another 24 hours, or until they reach a pleasantly chewy texture without becoming overly dry or too hard. Remember to check on them periodically for the best results.
Place in the freezer to chill while you prepare the chocolate topping.
Combine all ingredients in a glass Pyrex bowl and melt in a dehydrator or oven on low temperature.
Coat your cold bars in chocolate by stirring and dipping a few times for a thick layer.
Store the cookies in the fridge and enjoy taking them with you since they don't melt.

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