Forget coffee shop cakes when it comes to snacktime - these simple shortbread-style bars are packed with healthy fats and oats to tide you over for the afternoon!
Why are these great for runners?
Brazil nuts are a source of calcium and packed with phosphorus - both essential for good bone health.
Agave nectar adds sweetness but is 25% lower in calories than refined sugar.
Coconut oil is processed more like a carbohydrate than a fat by your body, so it's easier to burn as energy. It's also delicious. Winner.
100g raw whole oats
100g ground almonds
2 tbsp agave nectar
70g coconut oil, melted
90g Meridian brazil nut butter
100g dark chocolate
1/ Line a loaf tin or similar sized tupperware with greaseproof paper. Whizz the oats in a blender until they are a similar consistency to the ground almonds. Add the almonds and agave and whizz again, then add 2tbsp water and blend until the mixture starts to form clumps. Press the mixture into the prepared tin then freeze while you make the next layer.
2/ Melt the coconut oil and combine 50ml with the brazil nut butter, spread it over the oat base and return to the freezer.
3/ Carefully melt the chocolate in a bowl over a pan of barely simmering water. Once completely melted, remove the bowl from the pan, stir in the remaining coconut oil and allow to cool for a few minutes. When the brazil nut layer has set pour the chocolate over the top and spread to the edges. Put in the fridge until everything is firm. Cut into bite size pieces and serve. Keep in the fridge.
Recipe courtesy of Meridian Foods.