270g Cherry Bomb granola
75g Puffed brown rice
75g Dried cherries
65g pumpkin seeds
150g Doisy and Dam Dark Chocolate (with Maple, toasted rice and pink salt) broken up into small pieces.
1 tsp salt
255g honey or maple syrup
4 large egg whites
58g peanut butter
58g rapeseed oil
Heat the oven to 180 degrees Celsius. Fan ovens 160 degrees.
Combine the granola, puffed rice, dried cherries, pumpkin seeds, dark chocolate and salt in a mixing bowl.
Whisk the honey, egg whites, peanut butter and oil in a separate mixing bowl until combined. Pour this mixture into the bowl with the dry ingredients and stir well.
Line one large baking tray or two smaller bread tins with baking parchment and fill with the granola bar goodness! Press down firmly on the mixture.
Bake in the oven for about 25 minutes or until golden on top.
Remove from the oven and leave to cool.
Cut into squares or bar shapes and enjoy with a strong coffee!