Method

 

Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit)

First of all, mash the bananas in a large bowl. Add the honey, the cocoa powder and mix it all together. Next, using an electric whisk, whisk the mixture together until it reaches a smooth consistency; you'll never get rid of all the banana lumps, but the smoother the better.

*don't worry if you don't have an electric whisk, it's main purpose is to remove powder bombs. Using a sieve or a tea strainer when adding the cocoa powder will work just fine.

 

Now that you have a smooth constancy it's time to add the shredded coconut and rolled oats into the bowl. Stir them into the mixture and coat them, making sure all the oats are completely covered; there should be no naked oats. 

 

The next part is up to you. Either line a baking tray or pan with baking paper. You can spoon the mixture onto a baking tray into biscuit sized portions, or if you prefer, pour the mixture into a pan and spread it out evenly and later cut it into cereal bars.

Whatever your method, place your tray or pan in the oven for 15 minutes.

 

Once you have removed them from the oven, place the biscuits (or slab) on a cooling rack and allow to cool for one hour. once cooled, place in the fridge for a minimum of one hour and leave to chill. Leaving the mixture in the fridge helps to bring out the flavour of the chocolate, for the best flavour, leave them overnight.