Chocolatey Banana Breakfast Bars

BOTTOM

• 1 cup almond powder
• 1 cup hazelnuts
• 1 cup Medjool dates
• ½ cup (1 stick) Becel margarine

TOPPING

• 1 cup (250ml) of fondue Chocolats Favoris of your choice
• Ripened bananas
• ¼ cup maple syrup
• 1 tbsp. Becel margarine

BOTTOM

1. Line a square 8 in. x 8 in. baking dish with parchment paper and set aside.
2. In a food processor, pulse the hazelnuts. Set aside. Pulse the dates.
3. Add the almond powder, crushed hazelnuts and melted margarine for one minute or until the mixture is homogeneous.
4. Spread the mixture in the baking dish by pressing down firmlys.
5. Put in the freezer for 30 minutes.

TOPPING

1. In the food processor, pulse the bananas, the fondue, maple syrup and melted margarine.
2. When the mixture is homogenous, put it on top of the bar mixture and refrigerate for 1 hour before slicing.

12 servings