German Chocolate Cake Breakfast Bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Banana

• Condiments

  • 1/2 cup Almond butter or coconut butter

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 1/4 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 5 1/2 cups Coconut, flaked unsweetened
  • 2 cups Pecans

Found on athleticavocado.com

Description

Ingredients

• 2 cups pecans
• 11/2 cups flaked unsweetened coconut
• 1/2 cup almond butter or coconut butter
• 1 banana, mashed (you can also sub in 1/2 cup applesauce or pumpkin)
• 2 Tbsp. cocoa powder
• 1 Tbsp. coconut oil, melted
• 1/4 tsp. pure vanilla extract

Directions

• Preheat oven to 350 degrees.
• Place pecans and coconut on a cooking sheet and place in oven for 15 minutes, or until slightly toasted. Set aside 1/2 cup of pecans and 1/2 cup coconut for topping.
• Add pecans and coconut to a food processor and process until it is a flour or meal-like texture. Add to a large bowl.
• In a small bowl combine almond butter, banana, cocoa powder, coconut oil and vanilla. Add to pecan-coconut mixture and mix well.
• Use your hands to mix all ingredients together well.
• Spray cooking spray (or use parchment paper) in a large loaf pan and transfer the mixture to pan and use a spatula to smooth out. Sprinkle on remaining pecans and coconut
• Bake for 25 minutes, or until golden brown.
• Let cool and slice into about 8 bars.
• Adapted from my Pumpkin Coconut Breakfast Bars