Chocolate-Avocado Breakfast Bars

Valentina K. Wein is a recipe developer, food photographer and owner of the popular food blog, Cooking On The Weekends. Her focus is working with whole foods to create beautiful, comforting recipes for casual entertaining. Outside the worlds of food and photography, Valentina’s other passion is her family (including her two young boys, her husband and her dog, Maple.)

You can also keep up with Valentina’s recipes on Facebook, Google +, Pinterest, and Twitter.

Chocolate-Avocado Breakfast Bars

How about adding a whole bunch of nutrients to delicious, unprocessed chocolate to get you going in the morning?

These breakfast bars are sweet, crunchy, and incredibly satisfying. You might even feel like you’re having a treat — oh wait, you are!  Chocolate-Avocado Breakfast Bars taste like a treat and they’re packed with unprocessed goodness.  So when you enjoy this recipe, you’re actually treating your body as well as you’re treating your palate.  Scrumptious and healthy — all in one.  Perfect.

Chocolate-Avocado Breakfast Bars
5 from 3 votes
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Chocolate-Avocado Breakfast Bars

Makes 1 dozen bars
Course Snack
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Yield 12 bars
Calories 298 kcal
Author Valentina K. Wein

Ingredients

  • 2 cups oats
  • ½ cup almond meal
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon sea salt
  • ¼ cup coconut oil melted, plus 2 teaspoons
  • 3 tablespoons amaranth "popped" (here's how to pop it)
  • ½ pound dark chocolate finely chopped (here's information on unprocessed chocolate)
  • ½ ripe avocado medium-large
  • 3 tablespoons honey

Instructions

  1. Preheat the oven to 375 degrees F, and line an (8 X 8-inch) baking pan with parchment paper. Set aside. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
  2. Add the oats, almond meal, shredded coconut and salt into a large mixing bowl. Drizzle with the coconut oil, mix until everything is evenly coated, and then pour the mixture onto a baking sheet and roast in the preheated 375 degree F oven until it's golden brown, about 20 minutes. (Do not wash the bowl you mixed in -- set it aside for later.)
  3. While the oat mixture is roasting, melt the chocolate in the top of a double boiler and mash the avocado with a fork until it's as smooth as possible -- you will need ½ cup. (Here’s How to Peel and Cut an Avocado: A Photographic Guide.)
  4. Pour the melted chocolate into the saved mixing bowl and add the mashed avocado and honey. Mix until smooth.
  5. Once the oat mixture is out of the oven pour it into the chocolate-avocado mixture, along with the popped amaranth.
  6. Stir until everything is evenly blended and pour it into the parchment-lined baking pan. Use your hands to firmly press down, spreading it evenly into the corners of the pan. Then use a large, flat-bottomed metal spatula to press down again, to flatten it evenly.
  7. Cover the pan with plastic wrap and refrigerate for at least 3 hours, and ideally overnight, before cutting it into 12 evenly sized bars.

 

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27 Comments on "Chocolate-Avocado Breakfast Bars"

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Stella
Guest

I have some puffed kamut, can I use that instead of the popped amaranth?

mel
Guest

i have everything on hand except for the amaranth- is there anything else I could possible substitute?

Sharon
Guest

Same question on the amaranth – anything else i could use? Chia seeds? sunflower seeds etc?

Sharon Frye
Guest

What is amaranth

Greg Henry
Contributor

These breakfast bars are sweet, crunchy, and incredibly satisfying (and so very you). Gorgeous. GREG

Karin
Guest

Would flax meal work in place of almond meal for nut free?

Tanya
Guest

I used flax seed meal and it still turned out good!

Beverly
Guest

I’d really like to see nutritional info for these bars. Could you post that?

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