Blueberry Coconut Bars
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup cashew butter (or almond butter)
2 ripe bananas
1/2 cup blueberries
4 Tbsp almond milk
2 Tbsp coconut oil
2 tbsp Maple syrup
2 tbsp unsweetened chocolate
Pinch of salt
Preheat the oven to 325° F.
Put the coconut, sunflower seeds, pumpkin seeds in a processor. Blitz the seeds and coconut until it has a crumbly texture (this will just take a few seconds).
In a large mixing bowl mash the bananas and add the seed mixture to it.
Finely chop the chocolate and add to the bowl with the banana and the seeds.
Add the cashew butter, maple syrup, almond milk, coconut oil, salt and mix everything throughly.
Coarsely chop the blueberries and gently fold them in the mixture.
Pour in a 8*8 cake pan and spread it out evenly, bake for 30-35 minutes.