White chocolate & raspberry

• Rolled oatsoats / gluten depending on product195 g
• Raspberries115 g
• Almondstree nuts75 g
• Almond buttertree nuts105 g
• White chocolatemilk55 g
• Chia seeds25 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Preheat the oven to 170 °C. Prepare raspberries and almonds. Dry the fruit well to avoid excess moisture.
3. Combine rolled oats, almonds, white chocolate and chia seeds. Stir almond butter together, then fold into the dry ingredients. Fold in the fresh fruit last, gently, so it keeps its shape.
4. Press firmly into the tin, about 2 cm thick. Bake for 22–25 minutes, until the centre is set and the edges are lightly golden. Let the chocolate cool and set before slicing.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge and eat within 3 days.

Tip : Let the slab cool before slicing so the white chocolate sets.