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  • Writer's pictureManubymanu

Coco-Banana…for Breakfast



  1. 3 super ripe bananas, peeled

  2. 3 tbsp almond butter or sunflower seed butter if nut-free! (homemade if possible!)

  3. 3/4 cup organic honey

  4. 1 tbsp extra virgin coconut oil + extra for greasing the pan

  5. 1 tsp ground cinnamon

  6. 1/2 tsp himalayan sea salt

  7. 3 cups rolled gluten-free oats

  8. 1 tablespoon ground flax seeds

  9. 1 1/4 cup chopped nuts + seeds of choice. We recommend raw walnuts + sunflower seeds!

Creamy Cacao Spread:

  1. 5 Tbsp virgin coconut oil

  2. 1 tsp raw cacao nibs

  3. 1/2 banana

  4. 2 tsp cacao powder

  5. 1/2 tspn Cinnamon

  6. ½  tbspn ginger powder

  7. Preheat the oven to 350 degrees F.

Using a blender or food processor, blend the bananas, almond/sunflower seed butter, honey, flax, coconut oil, cinnamon and himalayan sea salt. Combine until mixture is consistent throughout and set aside.

In a separate bowl, mix the oats, chopped nuts, and seeds. Add the banana mixture and stir until thoroughly combined. Prepare a 8X12″ pan by greasing with coconut oil, layering with parchment paper, and greasing paper with coconut oil. Scrape the bar mixture into the pan and smooth out with a flat surface until it’s evenly spread throughout the pan. Bake breakfast bars for 40 minutes or until the top has a delicious golden color (Your home should smell magical by now). Remove from oven and set aside to cool.

While bars are cooking, mix together ingredients for Creamy Cacao Spread in a blender or food processor. Continue to combine until mixture is consistent throughout.

This recipe makes about 16 bars.

Once cool, spread creamy cacao spread evenly over sheet of bars. Refrigerate bars until chocolate has solidified, about 20 minutes. Enjoy!


Sorry guys, I did not catch phase one of the processes, so next time I promise to share with you all the way from beginning to the end. It’s my second time making this, and it is clearly delicious. I’m already packing some pieces for my trip tomorrow. It’s the perfect snack for when you are on the plane, at the airport, and of course at home when your body is craving a sweet. For many years, I had difficulties on learning how to eat “clean.” It seemed very difficult, and especially with my life on the plane, I thought it was impossible until I started this a few months ago – and now I’m addicted. Whenever I have free time, I look up new recipes and go straight to the kitchen. Cooking amazes me because of how much you can do with so little ingredients. I love the idea of learning something new…the same ingredients can create ten several different recipes. It’s a box of surprises that bring a new taste every time.


Desculpa gente, comecei a tirar fotos depois de ter iniciado o processo mais prometo compartir com voce na próxima mostro tudinho do começo ao fim. É a minha segunda vez fazendo e claramente é deliciosa. Já estou separando uns pedacinhos para minha viagem amanha. É o lunch perfeito para quando você esta no avião, no aeroporto ou mesmo em casa quando te da aquela vontade de um docinho.  Por muitos anos eu tive dificuldades em aprender a comer limpo. Parecia muito difícil e, especialmente, com a minha vida no avião eu achava que era impossível até que comecei a alguns meses atrás, e agora eu estou viciada. Sempre que aparece um tempinho livre , eu procuro novas receitas e vou direto para a cozinha. Me impressiona o quanto você pode fazer com tão poucos ingredientes. Amo a idéia de aprender algo novo … diferente ou talvez com os mesmos dez ingredientes fazer multiplas receitas diferentes . É uma caixinha de surpresa , trazendo um novo sabor a cada vez.


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