I love having a few no-bake recipes up my sleeve, they are usually quick to prepare and simple enough for my creative tween to rustle up herself too. These little squares are no exception and they are extremely delicious.
150g Crunchy Peanut Butter (use good quality, whole peanut butter, I use Meridian)
90g Coconut Oil
50ml Maple Syrup
100g Porridge Oats
75g Whole Almonds
75g dried Cranberries
20g Dessicated Coconut
A Pinch of Sea Salt Flakes (if your peanut butter is not salted)
Line a small container or tin (smaller than a brownie tin) with cling film or baking parchment (I used a large tupperware type box)
Place the peanut butter, coconut oil and maple syrup in a saucepan and melt together over a low heat.
Meanwhile add all of the dry ingredients to your food processor and pulse, just enough to break up the almonds.
Pour the peanut butter mixture into the processor and blits until everything comes together in a dough like consistency.
Put the mixture into the prepared container and flatten down. Refrigerate for a few hours until it has set. Then cut into squares and store in the fridge.
These are so good, and I think the addition of some dark chocolate chips or a scattering of dark chocolate over the top would be a real treat too!