These are ideal for serving with fruit & ice cream as a dessert, as a mid-afternoon pick me up, or even as a sweet breakfast!

INGREDIENTS:
- 1/3 cup butter/plant-based spread
- 4 tbsp maple syrup
- 1 tbsp cacao powder
- 8 dates blended into a paste
- 2 cups jumbo oats
- A handful of crushed frozen raspberries
METHOD:
- In a small saucepan melt together butter, syrup & cacao
- Blend the dates and stir in until it’s evenly mixed
- Take off the heat and add the oats bit by bit, stirring the mix evenly
- Fold in frozen raspberries
- Transfer to a parchment lined tin and firmly press down the edges and corners
- Bake at 180•C/Gas 4 for 25 minutes or until golden brown on the top
- Top with melted chocolate, cacao nibs & more raspberries