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.