Persimmon Protein Bar

A wonderful protein-rich snack or even breakfast for the cooler days of late fall.

One of the things I love most about this recipe is how easily it can be adapted to whatever is in season or what you happen to have on hand. Try using coconut oil or tahini instead of banana, change up the spices, swap pecans for walnuts, or experiment with different fruits. I’m always finding new ways to make it, depending on what calls to me.

These bars are wonderfully grounding, nourishing, and filling, making them a satisfying treat for kids and adults alike. Best enjoyed slightly warmed or at room temperature.