Method

Place the almonds on a baking sheet in a 160 degree Celsius oven for 10-15 minutes until they’re crunchy. Use a large chef’s knife to roughly chop the almonds and cranberries. Combine almonds, cranberries, oats, cinnamon and salt in a large bowl. Place the honey and muscovado sugar in a small saucepan and boil for 5 minutes. Remove from the heat and stir in the vanilla essence and coconut oil. Pour the honey mixture over the dry ingredients and stir to ensure everything is thoroughly coated.

Line a baking sheet with baking paper and tumble the mixture onto one half of the baking sheet. Fold the other half of the baking paper over the mixture and use your hands to press is flat and compact it, then lift the baking paper again so the compacted mixture is exposed. Bake it in a pre-heated oven at 160 degrees Celsius for 35 to 45 minutes until the oats are golden. Remove and allow to cool to room temperature then place in the fridge for two hours to firm up completely. Cut into bars and drizzle over melted chocolate.

Store in an airtight container in the fridge. They will keep for a week.

(Cook’s tip: This is a base recipe that works really well with other ingredients. The almonds can be swapped for any other nut of choice. The cranberries can be swapped for goji berries, dried cherries or even dried soft Turkish apricots. Just keep the ratios the same and it will work every time.)