Chocolate, cashew and banana bars (makes 16 bars)

Method:

1. Preheat the oven to 180°C, gas mark 4. Line a 20cm non-stick tin with a strip of baking parchment. Set aside 1 tablespoon of the cashew nuts, put the rest in a food processor and whizz until finely chopped.
2. Break in the bananas and add the puffed oats, cocoa powder, bicarbonate of soda, and vanilla extract. Whizz for 2-3 minutes until fairly smooth, then pulse in ½ of the cacao nibs if using. Transfer the mixture to the prepared tin and level the surface with the back of a spoon.
3. Finely chop the reserved cashew nuts and sprinkle over the top with the remaining cacao nibs. Bake for 20-25 minutes until set and golden. Leave to cool completely, then cut into 16 bars. Store in the fridge in an airtight container for up to 5 days.

Total carbs 127.2g
Per portion 127.2 ÷ 16 = 7.9g