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Fridge Bars Recipe

Makes

8-10 bars

  • 150g mixed dried berries (cranberries, sultanas, raisins, cherries)
  • 50g chopped hazelnuts
  • 60g roasted peanuts
  • 70g pitted Medjool dates, chopped
  • 30g porridge oats
  • 30g puffed brown rice
  • 70g 100% raw cacao chocolate, broken into pieces
  • 60g coconut oil
  • 120g smooth peanut butter
  • 100g almond butter

Method

Line a 20cm square baking tin (pan) with parchment paper.

Add the berries, hazelnuts, peanuts, dates, oats and puffed rice to a large mixing bowl.

Put the chocolate, coconut oil, peanut butter and almond butter in a small saucepan over a low heat and gently melt until loose; don’t worry if there are a few nut butter lumps that won’t break down. Pour over the dry ingredients and fold together until fully combined, then pile into the prepared tin, spreading the mixture out to the edges and compressing with the back of a spoon.

Let cool to room temperature, then place in the fridge for 3 hours to set.

Remove from the tin, cut into 8-10 bars and serve, or store in an airtight container in the fridge.

Recipe courtesy of How to be Sugar-Free and Keep Your Friends by Megan Davies (Quadrille) Photography Kim Lightbody

                                         

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