No Bake Raspberry Breakfast Bars
No bake raspberry breakfast bars
60g fresh raspberries
50g oats (use gluten free if preferred)
40g coconut cream (use the fat part from a tin of coconut milk) 45g cashew or almond butter
5g chia seeds
25g pitted chopped dates
Makes 4 bars
Per bar: 179 calories 5g protein 15g carbs 11g fat
Gently mash the raspberries in a bowl so they are still a little lumpy.
Add the other ingredients and mix well.
Line the base of a 15cm square tin with baking paper. Transfer the mixture to the tin and shape into a square using a spatula. Level the surface as you go.
Refrigerate for 30 minutes or longer, until firm.
Cut into 4 bars.
Store any leftovers in an airtight container and refrigerate for up to 3 days.