THINKING of starting your New Year’s resolution early?
This recipe from The Craft Company promises to satisfy your sweet tooth without the calorie guilt.
It’s also perfect for a post-workout snack, so tuck in!
You’ll need
75g oats
75g ground almonds
75g dark chocolate
35g coconut oil
1½ tbsp agave nectar
70g Brazil nut butter
Method
Put oats into a blender or food processor and blend them until they’re a similar consistency to flour.
Add ground almonds and agave nectar to the ground oats and blend again. Add 1 tbsp of water and continue to mix until clumps form.
Press the mixture into a greaseproof paper-lined baking tin and pop it in the freezer.
For the next layer, melt 35g of coconut oil and mix with Brazil nut butter. Spread this mixture on top of almond and oat layer, before putting the tray back in the freezer.
Break up dark chocolate and melt it in a heatproof bowl over a pan of simmering water, along with the rest of the coconut oil.
Once fully melted, remove from heat, and leave to cool for a couple of minutes. Spread chocolate mixture over Brazil nut layer and put it back into the freezer for about an hour.
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.
Subscribe