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This recipe has been adapted from one I read yesterday in a Morrisons Magazine :-
125g pure or other dairy free spread
100g clear honey
1/2 tsp ground ginger
150g dairy free chocolate (grated)
50 g mix of seeds
75g no-soak dried apricots finely chopped
25g glace ginger pieces
50g rice crispies
Place the Pure, honey and ground ginger in a pan and heat together gently until dissolved.
Remove from heat and stir in grated chocolate, seed mix, apricots, ginger, cornflakes and rice crispies and mix together.
Press into a 20cm x 30cm cake tin lined with baking paper.
Allow to cool and chill for 1 hour.
Cut into 12 bars and devour.
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