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Crunchy almond, blueberry & white chocolate squares
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Makes: 16 squares
Vegetable oil, for greasing
250g Waitrose Blueberries
25g puffed rice cereal
125g 100% wholegrain rolled oats
25g desiccated coconut
50g toasted flaked almonds, roughly crushed
150g smooth almond butter
125ml Waitrose 1 Canadian Maple Syrup No1 Medium
1 tsp vanilla extract
100g pack white chocolate, melted
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.
This recipe was first published in June 2018.