Cranberry Nut Crunch

  • 2 persons
  • 20 min
  • medium
2
20’
medium

Ingredients
2

  • 500 ml Provamel Soya-Oat Alternative to Yogurt
  • 10 Medjoul dates, pitted
  • 2 tablespoons water
  • 150 g peanut butter
  • 50 g salted roast peanuts
  • 75 g almonds
  • 75 g cashew nuts
  • 50 g shredded coconut
  • 50 g sunflower seeds
  • 100 g cranberries
  • 1⁄2 teaspoon salt

preparation
20 min
medium

  1. Finely chop pitted dates.
  2. In a medium frying pan mix dates, water and peanut butter until the dates start to soften and break down.
  3. Roughly chop the almonds and cashew nuts, add to pan. If your mix looks dry add an extra tablespoon of water and mix well.
  4. Cover a tray, plate or chopping board with baking paper. Pour the hot mixture onto the tray and spread out evenly. Cool the mix in the fridge for at least 1 hour or until it goes hard. Break or cut into pieces.
  5. Divide the Soya-Oat big pot over 2 bowls. Sprinkle generously with nut crunch and serve. This also makes a great on-the-run snack.
Products used in this recipe

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