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Coconut, Coffee, Banana, and Cacao Nib Power Batons

Makes 6.


    Homemade power snacks that require neither a laundry list of ingredients nor an oven can be whipped up in a flash. This flavour combo of coconut, coffee, chocolate, and banana makes the everyday snack feel a bit more adult.



    Dates can be replaced with a mixture of dried fruit such as prunes and raisins or sour cherries and mulberries.


    Coconut, Coffee, Banana, and Cacao Nib Power Batons


    • 2 cups (500 mL) lightly packed, juicy pitted dates or apricots
    • 1 cup (250 mL) banana chips
    • 1/2 cup (125 mL) walnut halves
    • 1/2 cup (125 mL) unsweetened shredded coconut
    • 2 Tbsp (30 mL) cacao nibs or mini vegan chocolate chips
    • 1 Tbsp (15 mL) well-sourced, freshly ground coffee
    • 1/8 tsp (0.5 mL) salt


    Per serving:

    • calories438
    • protein4g
    • fat22g
      • saturated fat0g
      • trans fat0g
    • carbohydrates64g
      • sugars50g
      • fibre9g
    • sodium56mg



    Line standard loaf tin with parchment paper, leaving overhang on all sides.


    In food processor, pulse all ingredients until well blended and sticking together when pressed between your fingers. Transfer mixture to prepared loaf tin and very tightly pack into an even layer using the bottom of a drinking glass (a touch of water on the bottom of the glass will avoid too much sticking). Refrigerate for at least 30 minutes.


    Using overhang, remove chilled mixture from pan and transfer to cutting board; slice into 6 batons. Wrap each baton in parchment or beeswax wrap and store at room temperature for up to 1 week.


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    This recipe is part of the Plant-Based Prep School collection.



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