Pre-heat the oven to 160°c Fan/180°c /Gas Mark 4. Grease and/or line a small square brownie tin or other square cake tin.
Place the pitted Medjool Dates, Banana, Vanilla Paste, melted Coconut Oil and half of the orange juice in a powerful liquidiser or food processor. Whizz up for 30-60 seconds.
Next add the Walnut Halves and Cacao Nibs and blend for up to 30 seconds. This will allow some of the walnuts to remain slightly chunky for a nice crunch!
Transfer the mixture into a large mixing bowl. Add the Desiccated Coconut, Quinoa Flakes, Chia Seed, Hemp Protein Powder and the remainder of the orange juice. Mix thoroughly and transfer into the baking tin.
Using the back of a non-metallic spoon/spatula press the mixture evenly across the base. Tidy up the edges.
Bake in the oven for 20-30 minutes or until the edges are golden to mid-brown. The edges will darken slightly more than the centre where the natural sugars in the dates and the coconut oil caramelise. They will taste great!
Remove from the oven and allow to cool a little in the tray before slicing the baked mix into squares or rectangles.
Our 'Chomp Bars' were around 2cm thick and cut roughly into 4cm squares.
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