Blood orange & chocolate

• Rolled oatsoats / gluten depending on product200 g
• 70% dark chocolatemay contain milk65 g
• Almondstree nuts90 g
• Almond buttertree nuts110 g
• Orange zest10 g
• Orange juice45 g
• Honey45 g

Allergies : for a gluten-free version, use oats labelled gluten-free. For a dairy-free version, use dark chocolate without milk. 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 70% dark chocolate and almonds.
3. Combine rolled oats, 70% dark chocolate and almonds. Stir almond butter, orange juice and honey together, then fold into the dry ingredients. Spread the zest evenly for flavour in every bite.
4. Press firmly into the tin, about 2 cm thick. Bake for 18–22 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 for up to 5 days.

Tip : Blood orange already adds juice; pour it in gradually.