Ingredients:

• 1 cup smooth natural peanut butter
• 1/2 cup honey/maple syrup
• 1 teaspoon vanilla bean paste
• 1 3/4 cup plain quick oats
• 1/2 cup hazelnuts
• 1/2 cup unsweetened coconut flakes
• 1/2 cup cranberries
• 1/4 cup dark choc chips
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Method:

• In a large mixing bowl add peanut butter, honey/maple syrup and vanilla bean paste, whisk until smooth. If peanut butter is firm you can microwave it slightly to help the whisking process.
• Place a medium pan on medium low heat, toast the hazelnuts and coconut flakes until slightly golden. Once golden add them to the bowl with the wet ingredients.
• Add in the cranberries, choc chips, ground cinnamon & salt and mix well until all ingredients evenly coated.
• Line a 12X7 inch baking tray with baking paper. Pour in mixture and press in firmly. I like to use the bottom of a glass jar or cup to create a flat even surface.
• Cover with cling wrap and refrigerate for a minimum of 4 hours or overnight.
• Once set, cut into desired sizes and keep in an airtight container in the fridge up to a week.

Tips/Substitutions:

• Other natural nut butters can be used such as cashew or hazelnut.
• Other dried fruits such as dried apricots, sultanas or figs can substitute the cranberries.

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