< Chocolate crunch squares

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Yield: 10 blocks

Time: 45 mins

Notes: Store the squares in the fridge or freezer as they will start to melt at room temperature.

Ingredients

• 1/2 cup coconut oil, melted
• 1/3 cup coconut flakes
• 1/3 cup flaked almonds
• 1/2 cup puffed millet (or puffed rice)
• 1/4 cup peanut butter
• 1/4 cup cacao powder
• 3 Tbsp honey
• 1 tsp vanilla essence
• Pinch of salt

Method

• Line a 10cm x 20cm loaf tin with baking paper
• Start by roasting the flaked coconut and flaked almonds in a pan over medium heat. Stir occasionally to prevent them from burning. Remove it from the heat when it turns golden and you can smell a delicious roasted fragrance.
• Pour all of the ingredients into a bowl and mix until well combined.
• Spoon the chocolate mixture into your prepared loaf tin.
• Place the tin in the freezer for about 30 mins, or until set.
• Remove from the freezer, slice it into squares or bars, eat and enjoy.