• In RealFoodRevolution
• Posted May 15, 2018

Nutty Breakfast Bars

Nutty-Breakfast Bars

Vegan

Makes 20-25 1.5 inch x 3-inch bars

For 9 inch x 14 inch Pyrex

Crust

2 packs graham crackers (8-9 crackers/pack)

1 ½ C pecans

5-6 Tbsp. almond milk

3 Tbsp. coconut oil

¼ tsp salt

Filling

1 Can coconut milk

1 C roasted peanuts

1 C raw cashew, soaked 2-3 hours

6-7 medjool dates

½ C frozen strawberries

2 Tbsp. lemon juice

1 Tbsp. maple syrup

1 tsp lemon zest

1 tsp instant clear jell (or starch)

¼ tsp vanilla extract

Chocolate drizzle

1 Tbsp. coconut oil

1 Tbsp. maple syrup

1 ½ tsp cocoa powder

1 bag baby pretzels (optional)

Directions: Begin by throwing graham crackers into a food processor until powdered. Then do the same with the pecans. Mix graham crackers and pecans with almond milk, salt and coconut oil. Use your hands to ensure the coconut oil is worked into the crust. Press into the Pyrex. For the filling, begin by blending the coconut milk, peanuts, and dates in the food processor until smooth. Then add the cashew, lemon, zest, maple syrup and clear jell, and blend. Once ready, remove about 1 C from the mixture, set aside, and then pour the remaining mixture on top of the crust and spread evenly. For the strawberry layer, run the food processor with the frozen strawberries and 1 C of mixture until smooth. Add this as the top layer of your bars, spread evenly. Optional step: press baby pretzels into the top layer. For the chocolate syrup, place coconut oil in the microwave for about 20-25 seconds, mix with maple syrup and cocoa powder, should drizzle nicely. Place in the freezer overnight, and cut the next day into bars, store in an air-tight Tupperware in the freezer, enjoy!