Makes 9 bars
Ingredients:
2 tsps coconut oil, to grease tin
80g ripe banana
4 fresh figs, stems removed
40ml unsweetened almond milk (or use milk of your choice) 1 egg
100g oats (use gluten free if preferred)
15g cocoa powder
1⁄2 tsp ground cinnamon
30g vanilla or chocolate flavour whey or rice protein powder1⁄4 tsp sea salt
50g hazelnuts, finely ground
1⁄4 tsp baking powder
20g dark chocolate (minimum 70% cocoa), cut into small chunks
Method:
Preheat oven to 170 ̊C/ 350°F. Grease the base and sides of a 15x15cm baking tin and line the base with baking paper.
Place the figs, banana, egg and milk in a blender jug. Blend until smooth.
Place the oats, hazelnuts, protein powder, baking powder, salt, cinnamon and cocoa powder in a large bowl. Stir well to combine.
Add the chocolate chunks and the fig mixture to the dry mixture and stir well. Spoon the batter into the tin.
Bake for 15-20 minutes, or until the the centre springs back lightly to the touch. Allow to cool for 10 minutes in the tin then cut into 9 bars.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per bar: 139 calories, 7g fat,13g carbs, 6g protein