Christmas crunch bars

These chocolatey bars of joy are sure to become a real festive favourite. Think rocky road, meets cornflake cake, with a ‘free from twist’. You can switch out the nuts, seeds and dried fruit that I’ve used, for any of your favourites to really make this lovely treat your own.

The lovely folks at buywholefoodsonline.com kindly gifted me a selection of lovely ingredients, some of which you can find linked below. Their aim, like mine, is to make naturally delicious foods as accessible as possible. So be sure to have a browse of all the fabulous ingredients they have on offer.

Christmas crunch bars

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans.

Ingredients:

75g coconut oil

200g dark chocolate

60g rice syrup (can sub for maple, date syrup or honey for non vegan option)

1 heaped tablespoon almond butter

100g dried cranberries

50g macadamia halves

50g sunflower seeds

75g cornflakes

zest of 1 orange

pinch of salt

Method:

Add the coconut oil, chocolate, syrup and nut butter to a medium pan and melt very gently over a low heat, stirring frequently until fully melted and you’re left with a glossy, chocolatey sauce.

Add the rest of the ingredients and stir and until everything is fully coated.

Pour into a lined, 8 inch square cake tin, spread evenly, then press firmly using the back of the spoon to level everything out.

Pop into the fridge for at least 1 hour or until fully set. Slice, serve and enjoy.

Store in an airtight container in the fridge.

Best eaten within a week but I highly doubt they’ll last that long.