This is the dreamiest of traybakes and is the perfect mid week pick me up or lunch box filler! The sharp tang of the raspberry and the dark chocolate is just a match made in heaven and the best bit? They’re a definite healthier option to other sweet treats AND they only take under half an hour to whip up. Do you need any more convincing?! I think not…
You will need:
- 150g of fresh raspberries
- 6 Squares of dark chocolate
- 50g butter
- 75g Honey
- 200g Oats
- 50g ground almonds
- a tablespoon of pumpkin seeds
- a tablespoon of flaked almonds
- Preheat the oven to 200C and grease a baking tin measuring roughly 20 x 20cm. Using baking paper, cut a piece just larger than the tin and cut small slits at each corner and put this into the baking tray. The paper should sit nicely and be kept in place by the butter.
- Put the butter and the honey into a saucepan and melt over a low/medium heat. Once melted, take this off the heat and stir in the oats, ground almonds, flaked almonds and pumpkin seeds. Mix until everything is nicely coated.
- Spoon half the mixture into the pre-lined tin and spread to cover the base of the tin. Roughly mash your raspberries and spoon this on top of the oaty mixture in the tray.
- Finally top the raspberries with your remaining oaty mixture and smooth down the top with the back of a spoon.
- Pop in the oven for 10-15 minutes until nicely browned on top.
- Once cooked, take out of the oven and leave to cool. Put a saucepan of water on the hob and bring to the boil. Place on top of this a bowl with your squares of chocolate inside. Once up to boil, turn down the heat and allow the chocolate to gently melt.
- Using a teaspoon, take a scoop of the chocolate and lightly drizzle it bit by bit over the tray bake in diagonal lines.
- Once fully cooled, cut the tray bake into 14 pieces.
I’d love to know what you think of this recipe! I personally loved the ease of making something so delicious and I shall definitely be making it next time my friends pop round.