These are darn simple, no bake & the perfect pudding or afternoon treat if you’re cutting down on the sugar intake!



75g Pistachios

75g Cashews

125g Jumbo Oats

1tbsp Rice Malt Syrup

3tbsp Melted Coconut Oil / Cream (or a combo of both)

1tsp Vanilla Powder


2tbsp Almond Butter (or other variation)


150g Dark Chocolate (90/100%)


  • For the base roughly chop or whizz up the Pistachios & Cashews in a food processor to a finely chopped consistency
  • In a bowl combine the Nuts, Oats, Syrup, Oil and Vanilla & stir well
  • Line a small rectangular tin* with baking parchment and add the mixture, spreading into all the corners and make it as level as possible, refrigerate for 5 minutes
  • Then spread the Almond Butter across the base to get a smooth layer before refrigerating for 5 minutes
  • Now melt the Chocolate over a gentle heat
  • Carefully pour this evenly on top of the Almond Butter and let it set in the fridge for at least 2 hours

Makes: 20 squares, depending on how big/small you want them!

* if you don’t have a small tin or want the squares to be a little taller then simply use one half of the tin you do have & only spread the mixture into two corners