Makes approximately 10 bars
225g raw cashew nuts
120g desiccated coconut
200g Barker’s Professional Banana Patisserie Filling
180g dates, soaked
12g vanilla extract
35g raw cacao powder
4g baking soda
20g cacao nibs
45g rolled oats
50g walnuts, chopped
Preheat the oven to 180°C. Grease and line a baking tin, approximately 18 centimeters square.
Combine the cashews, coconut, Barker’s Professional Banana Patisserie Filling, dates, vanilla, cacao powder and baking soda in a food processor. Blend until smooth.
Remove the batter and place in a large bowl. Add half of the cacao nibs and half of the rolled oats.
Press into the square baking tin and smooth out the top of the batter using a scraper.
Sprinkle the remaining rolled oats, cacao nibs and the walnuts across the top. Lightly press these into the mix.
Bake for approximately 25 minutes or until golden brown.
Remove from the oven and leave to cool for 10 minutes and then refrigerate.
Note: this will keep well in the fridge for two or three days if not all used at once.