This all time favourite recipes will ensure you get invited back and leave your loved ones wishing you made more!

Chocolate

200g Dark Chocolate - 85% or 70% cocoa
100g Peanut Butter (or other nut/seed butter)
2 Teaspoon Coconut Oil
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup (or honey)

Filling
70g Roasted Nuts - Cashews, almonds, peanuts, pistachios are great options
50g Dried Cranberries - or chopped dates
40g Freeze Dried Raspberries - or more cranberries
15g Puffed Cereals - rice, spelt, quinoa or popcorn
25g Coconut Flakes (not shredded or desiccated)

INSTRUCTIONS
1. Line a 8-inch x 8-inch square pan with baking paper. Slightly oil the paper. Set aside.
2. In a pot, under low heat, melt the dark chocolate, peanut butter, coconut oil, maple syrup and vanilla
3. When the mixture is smooth, remove from heat.
4. Stir in all the filling ingredients. You can add more popcorn or puffed cereals, depending on your taste. Popcorn are bigger than puffed cereals, so you usually need less of it – in cups!
5. Transfer the mixture onto the prepared pan and press with the back of a silicon spatula to spread and flatten evenly.
6. Freeze 15 minutes or until the chocolate is set.
7. Cut into 16 bars and store in the fridge for up to 5 days, in an airtight container.