Serves 8
20 min
Chocolate, Cherry & Coconut Breakfast Bars
Recipe GLPR92a140d7335af4
Rich, naturally sweet breakfast bars combining Medjool dates with roasted nuts, dark cacao powder, tart dried cherries, and toasted coconut. Bound with hemp seeds and maca for sustained energy, these no-bake bars deliver chocolatey indulgence with whole-food ingredients and a satisfying texture. Perfect for busy mornings or a wholesome snack.
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Ingredients
1 1/2 cups organic Medjool dates, pitted
1/4 cup organic raw cashews
1/4 cup organic raw almonds
1/4 cup unsweetened cacao powder
6 tablespoons organic hulled hemp seeds
1/3 cup organic dried mulberries
2 teaspoons maca powder (optional)
1 teaspoon chia seeds (optional)
1/2 teaspoon vanilla extract
2 to 4 tablespoons water
2 tablespoons sliced almonds
2 tablespoons unsweetened desiccated coconut
1/3 cup organic unsweetened dried cherries
Unsweetened desiccated coconut for rolling
Directions
Combine the pitted dates, raw cashews, and raw almonds in a food processor and pulse until the mixture resembles coarse breadcrumbs. The nuts and dates should break down into small pieces but retain some texture.
Add the cacao powder, hemp seeds, dried mulberries, maca powder (if using), chia seeds (if using), and vanilla extract to the food processor and pulse until all ingredients are well combined.
Add 2 tablespoons of water and pulse the mixture. If the dough feels dry and doesn't hold together when squeezed, gradually add more water one tablespoon at a time, pulsing after each addition, until the mixture reaches a sticky, moldable consistency.
Stir in the sliced almonds, 2 tablespoons of desiccated coconut, and dried cherries by hand or using the pulse function until evenly distributed throughout the mixture.
Line a square baking dish (approximately 8x8 inches) with parchment paper. Press the entire mixture firmly and evenly into the prepared dish, using a spatula or the palm of your hand to create a compact, even layer.
Cover and refrigerate for at least 30 minutes to firm up, which makes cutting easier and helps the bars hold their shape.
Remove from the refrigerator and turn the pressed mixture out onto a cutting board. Cut into 8 equal bars.
Roll each bar in unsweetened desiccated coconut, coating all sides evenly. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
