140g plant butter
80g dried fruits(cranberries, raisins)
80g hazelnuts, chopped
50g honey or agave syrup
2tbsp coconut sugar
- For topping
100g @pureheavenlychocolate dark chocolate
1tbsp coconut oil
20g chopped hazelnuts
- Sea salt
• M E T H O D •
- line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the nuts, oats and dried fruit
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon.
- Melt 100g of pure heavenly chocolate with coconut oil for the topping and glaze the top. Sprinkle over chopped hazelnuts and some sea salt for taste and decoration.
- Set in the fridge for 1 hour, then cut into square and enjoy!
Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us in @pureheavenlychocolate.