These breakfast bars are full of goodness and natural sugars – guaranteed to get you off to a good start. The mixture works well cut into bars but can also be rolled into smaller balls. 

Makes: 8 bars


  • 150g ground almonds
  • 4 tbsp almond butter
  • 2 tbsp 100% cocoa powder
  • 20 medjool dates (approx 525g with stones or 480g without)
  • 150ml espresso, cooled
  • Pinch of sea salt
  • 2 tbsp chia seeds
  • 150g porridge oats
  • 4 tbsp desiccated coconut 

To Decorate: 

  • Raw cacao nibs
  • Toasted almonds 
  • Desiccated coconut 
  • Matcha green tea powder 


  1. Line a 15cm square baking tin with parchment paper. 
  2. Place the almonds, almond butter, cocoa powder, dates and espresso in a food processor with a pinch of sea salt and blitz until you have smooth mixture. 
  3. Using a spatula fold through the chia seeds, oats and desiccated coconut. Tip the mixture into the lined tin and press and flatten the mixture. Stud the top with cacao nibs, almonds, coconut and matcha powder (use some or all of the above as you choose) and then chill in the fridge for 1 hour. 
  4. Remove from the tin, peel off the parchment paper and slice into bars. Wrap in small sheets of parchment paper and tie with string for a bar on the go!