On Tuesday I shared a pretty amazing recipe for decadent fruity tiffin. I can say it’s amazing without sounding conceited because Holly Bell wrote the recipe, not me. It’s Holly that’s amazing, I am just good at following written instructions then eating the heavenly chocolatey results.
Today I am going to share another recipe of Holly’s that I made at the Whitworths blogger event, but this one is much healthier. It’s still scrumptious though, so don’t let the fact it’s void of chocolate and butter put you off. I am a huge fan of this recipe and whilst these are called ‘breakfast bars’ I’ve been eating them whenever I’ve felt an urge to…which admittedly has been embarrassingly frequently.
These tropical breakfast bars are packed full of mango, pineapple, coconut, dates, banana and figs and they laugh in the face of toast and cereal. They are a dreamy breakfast and, once made, super convenient to eat on the go. They last really well in a tin and stay juicy and delicious for days, but I’d def recommend making a huge batch as they freeze well too.
I actually think they’re at their very best straight from the oven. If you can time it well you could actually cook these whilst you eat your dinner and then have them all warm from the oven as a dessert. I think they’d be amazing with vanilla ice cream and I have made a mental note to try them this way at my earliest convenience.
Anyhoo, here is how to make them…
Thank you Whitworths and Holly for letting me share these ace recipes 🙂