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!


  • 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 


  1. In a small saucepan melt together butter, syrup & cacao
  2. Blend the dates and stir in until it’s evenly mixed 
  3. Take off the heat and add the oats bit by bit, stirring the mix evenly 
  4. Fold in frozen raspberries 
  5. Transfer to a parchment lined tin and firmly press down the edges and corners 
  6. Bake at 180•C/Gas 4 for 25 minutes or until golden brown on the top 
  7. Top with melted chocolate, cacao nibs & more raspberries 

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