HOMEMADE CEREAL AND FRUIT BAR RECIPES
Date, pecan & espresso
Coffee and dates, with pecan crunch.
Dried dates and pecans give this homemade bar its character. Coffee and dates, with pecan crunch. Let the espresso cool before adding it to dates and pecans.
Prep : 25 minChill: 2 hoursA little practiceNo baking
What you’ll need
10 bars
- Dried dates220 g
- Pecanstree nuts150 g
- Almond buttertree nuts80 g
- Espresso25 g
- Unsweetened cocoa15 g
Allergies : Check labels and prevent cross-contact while preparing.
A little for the planet : choose organic, local ingredients whenever you can.
Let’s make it
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Pit the dates, roughly chop the pecans and let the espresso cool.
- Mash the dates with almond butter, cool coffee and cocoa. Fold in the pecans without crushing them.
- Press into an even slab, leave a few pecans visible and chill for at least 2 hours.
- After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : Let the espresso cool before adding it to dates and pecans.
In your bar
Estimate per bar.
Energy218 kcal11 % of reference intake
Protein per bar3.9 g8 % of reference intake
Carbohydrates21 g8 % of reference intake
of which sugars15.5 g
Fat15.5 g22 % of reference intake
Fibre4.6 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.