This January, I'm kicking off a new series: Batch Breakfast! Each week, I'll share a recipe that allows you to prepare delicious breakfasts in advance, making your mornings stress-free. These wholesome cranberry breakfast bars are packed with energy and perfect for busy mornings.
Vegan, gluten free | 8 pieces | BREAKFAST
Ingredients:
- 100g nuts (I used almonds and cashews)
- 250g Medjool dates
- 1 tablespoon cocoa powder
- 2 tablespoons peanut butter
- A pinch of salt
- 75g dried cranberries
- 30g pumpkin seeds
- 50g dark chocolate (optional)
Steps:
1.In a food processor, add the nuts and pulse them for few seconds.
2.Remove the pits from the dates and add them in the processor, along with the cocoa powder, salt and peanut butter and blend until everything is well combined.
3.The consistency of the mixture must be sticky, if not add a splash of water and blend again.
4.Then add the cranberries and pumpkin seeds and pulse for a couple of seconds to mix them in.
5.Spread the mixture in a rectangle sheet that is lined with parchment paper.
6.Use the back of a glass to press it into an even layer and add it in the fridge to set for a bit.
7.Remove from the tray and cut into 8 pieces.
8.Optionally, you can melt the dark chocolate and drizzle on top on the bars.
Enjoy!
Notes:
*Store in an airtight container in the fridge for up to 10 days or freeze them for up to 3 months.
