Sour cherry & cocoa

• Rolled oatsoats / gluten depending on product195 g
• Sour cherries130 g
• Hazelnutstree nuts90 g
• Hazelnut buttertree nuts110 g
• Unsweetened cocoa25 g
• Honey60 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 sour cherries and hazelnuts. Dry the fruit well to avoid excess moisture.
3. Combine rolled oats, hazelnuts and unsweetened cocoa. Stir hazelnut butter and honey 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.
5. Let it cool completely, then cut into 10 bars. Keep in an airtight container in the fridge and eat within 3 days.

Tip : Drain thawed sour cherries thoroughly before adding them.