No-bake chocolate macadamia breakfast bars
Seed and nut bars – perfect for breakfast or snacking.
Preparation time: 15 minutes + 4 hours refrigeration time
Cooking time: none
100g (180ml / ¾ cup) raw cashews
300g pitted dates, chopped
125ml (½ cup / 40g) corn flake cereal
125ml (½ cup / 40g) desiccated coconut
60ml (¼ cup / 75g) ButtaNutt Chocolate Macadamia nut spread
30ml (2 tbsp) coconut oil, melted
Line a 16cm x 22cm baking dish with baking paper.
Place the cashews in a food processor and blend until fine. Add the dates, corn flakes and coconut and pulse until combined. Stir in the nut spread and coconut oil. Press the mixture into the lined dish and refrigerate until firm, 4 hours or overnight.
Remove the baking paper from the dish and cut into 12 bars. Store in a sealed container in the fridge.
TIP: Crumble the bars over ice cream or Greek yoghurt for a crisp dessert topping.
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