Simple and easy. And ready to serve in no more than 30 minutes. A vegan recipe, sweetened with dates only, no white sugar! Extremely delicious and keeps for up to seven days in the fridge! 

Ingredients for the dough (serves 4)

• 3 bananas, squashed

• 1 cup of oatflakes

• 1 cup of almond flour

• Chocolate paste:

• 2 tbsp BecksCocoa

• 4 dates, soaked

• 3 tbsp almond milk

• 1 Banana, squashed

• 1/2 cup of peanut purée

• 1 knife tip of Bourbon vanilla

Instructions

Mix all dough ingredients and flatten a 2 centimetres thick layer on a baking tray lined with baking parchment. Mix the chocolate paste ingredients and spread on the dough. Leave 3 centimetres clear on the sides. This section is needed for the crumble that goes onto the breakfast bars.

Bake for about 15 minutes in a fan-assisted oven, set to 180°C. Remove and leave to cool. Cut the breakfast bars once the tray has cooled.

Pluck the side bits apart and spread the crumbles over the bars.

Stored in the fridge, the bars keep for up to seven days.