Crunchy almond, blueberry & white chocolate squares

1 Preheat oven to 170°C, gas mark 3. Grease and line a 20cm square tin with baking parchment. Place the blueberries on a baking tray lined with baking parchment and cook for 35-40 minutes or until they have burst and dried a little. Set aside to cool completely.

2 Place the puffed rice, oats, coconut and almonds in a bowl. Place the almond butter, syrup and vanilla in a medium saucepan over a high heat. Bring to the boil, whisking, for 1-2 minutes or until thickened slightly. Remove from the heat and stir into the rice mixture.

3 Press half the mixture into the prepared tin, scatter over the blueberries then top with the rest of the mixture, using the back of a spoon to level the surface. Place in the fridge for 1 hour or until firm. Drizzle the melted chocolate over the top and return to the fridge until set. Cut into squares with a sharp knife to serve.