Date & Cranberry Crumble

This week I ate all my treats before Friday and had to find clever ways to eat sweets the healthy way. 

I first made this crumble by mistake in January before my leave. I was upset because it didn’t quite set well, but as we head into winter I realise it’s the perfect treat. It’s sweet, crunchy, nutty and it has healthy fats that’ll keep you happy and fuelled. 

This recipe contains Rice Crispies but it’s not a must. You can leave this out if you like. 

Also, you can keep this in the fridge for longer than a week, but I doubt it will last that long. 

Ingredients

2 cups dates (Medjool or Safari)

1/2 cup cranberries

1/4 cup almonds

1 cup honey

1/2 cup melted coconut oil

1/2 cup desiccated coconut

1/2 cup Rice Crispies (Omit if you want)

1.2 cup peanut butter

Method

1. Heat the dates, honey, and coconut oil in a large pot.

2. Cook the dates until they get soft and turn off the heat.

3. In a food processor, blitz peanut butter, almonds, and cranberries.

4. Mix this into the warm dates.

5. Add the Rice Crispies.

6. While the mixture is still warm, pat it down in a glass dish on top of parchment paper.

7. Cut into squares.

8. Refrigerate until it’s hard and enjoy cool.