No-nuts breakfast bar

No-nuts breakfast bar

Pana Chocolate, The Recipes
Armelle Habib, Chris Middleton

When you’re busy, it’s easy to turn to sugar-laden convenience foods, or skip breakfast altogether. These nut-free breakfast bars tick all the boxes – they’re rich in vitamins and minerals, and simple to make. They’re perfect for school lunches, and you can make large batches and freeze them.


Quantity Ingredient
30g fine desiccated coconut
45g golden flax seeds
1 tablespoon black and white sesame seeds
1 teaspoon chia seeds
2 squares pana chocolate raw cacao, chopped
pinch himalayan pink salt
pinch ground cinnamon
4 medjool dates, pitted
115ml coconut nectar
50g tahini
10g coconut butter
45g bar of pana chocolate of your choice


Quantity Ingredient
food processor
dehydrator with mesh tray


  1. Blitz the desiccated coconut in a food processer until very fine.
  2. Transfer the coconut to a bowl along with the golden flax seeds (linseeds), sesame seeds, chia seeds, squares of chocolate, salt and cinnamon. Combine, then set aside.
  3. Blitz the dates, coconut nectar, tahini and coconut butter in the food processor until smooth.
  4. Add the butter mixture to the dry ingredients and massage together using your fingertips.
  5. Divide the mixture into eight portions. Shape each portion into a bar and place on a mesh dehydrator tray. Dehydrate at 40°C for 24 hours.
  6. Melt the chocolate bar and drizzle over the breakfast slices.
  7. Store in an airtight container in the pantry.


  • The mixture does not need to be dehydrated, but this means you won’t get the crispy outer crust. If you choose not to dehydrate your breakfast bars, store them in an airtight container in the fridge.
refined sugar-free
dairy free
gluten free
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