I’m a big fan of reducing waste throughout our house and that includes the fridge and pantry. The saying “waste not, want not” certainly applies here – my aim is to use everything I can and to throw as little as possible away. This often means creating something new out of something old or coming up with a recipe that uses up all the bits and bobs that are lying around.
Over the weekend I organised some of the shelves in my pantry and found a selection of cereal, seeds, and berries that need to be used, this easy (and delicious) no bake slice is what I came up with. And yes there is sugar in here, but you can reduce it if you’d like, we’ve only been eating a little at a time and love it.
1 Tbs Vanilla essence
150g Butter or plant based spread
100g Coconut Oil
4 Tbs Golden syrup (or less, up to you)
4 Tbs Cocoa powder
3/4 Cup Cranberries
1/2 Cup Dissected coconut
3 Cups Left over cereal (mine was a mix of gluten free rice bubbles, corn flakes and oats)
600g Chocolate melts
Line a slice tin with baking paper. Then heat the vanilla essence, butter, coconut oil and golden syrup in a saucepan until the butter has melted.
Add your left over cereal, coconut, cocoa and cranberries and stir well until combined. Place into the slice tin and press down well to form the base.
Put the chocolate melts into heatproof bowl over a saucepan of simmering water to melt, stir until smooth but don’t over cook, spread over the slice until coated.
Leave to set for at least an hour, then cut with a warmed knife into slices and store in a sealed container.