2 cups (200g) Whole rolled oats
½ cup (50g) almonds
¼ cup (40g) raisins
¼ cup (30g) mixed seeds, of your choice ( flax, pumpkin, sunflower, chia etc)
¼ cup (25g) sabroso cacao nibs
½ cup (60g) cocoa butter
¼ cup (30g) coconut sugar
½ cup/12 shells (60g) sabroso tsokolate
1/3 cup (80g) honey
¼ cup (15g) sabroso tsokolate

In a pan, toast oats and almonds until aromatic. Pour into mixing bowl to cool.
Add in raisins, seeds and cacao nibs.
In a pan, melt together cocoa butter, coconut sugar, sabroso tsokolate, honey and cocoa powder until smooth.
Pour chocolate mixture over oat mixture. Stir to coat all ingredients.
Transfer into a greased and lined 9-inch pie pan.
Refrigerate to set. Slice then serve.

Recipe Ingr. Cost: 490

Servings: 16 servings
Nutrient Content per serving
Kcal: 302kcal
Carbohydrates: 22.6g
Protein: 5.9g
Fat: 21.4g

A nutrient rich, gluten free banana fruitcake recipe
Substitute with your favorite nuts and dried fruits

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