- 1 cup mixed nuts and seeds (pecans, walnuts, cashews or almonds)
- 1 cup rolled oats
- 1/2 cup raisins or dried cranberries
- 1 ½ tsp Robertsons ground nutmeg
- 2 tbsp chia seeds
- 1/2 cup peanut butter or nut butter of your choice
- 1/4 cup honey
- 1 tsp vanilla essence
- 1 cup dark baking chocolate plus extra to drizzle
Serving Size 4
Amount per serving
- Energy 2147
- Protein 33.1g
- Carbohydrate incl. fibre 93.4g
- Carbohydrate excl. fibre 70.6g
- Sugar 50.6g
- Fibre 22.8g
- Fat 65.7g
- Saturated Fat 17.7g
- Unsaturated Fat 20.6g
- Monounsaturated Fat 13.1g
- Polyunsaturated Fat 7.5g
- Trans Fat 0.0g
- Cholesterol 2mg
- Sodium 277mg
- Salt 0.69g
- Calcium 11%
- Iron 33%
- Potassium 22%
- Vitamin C 1%
- Vitamin A <1%
In the bowl of a large food processor, pulse the nuts until finely ground (but stop before they start turning to nut butter).
Add the rolled oats, Robertsons Nutmeg, raisins, nutmeg and chia seeds to the nuts and quickly pulse (five 1-second pulses) to combine.
Add the peanut butter, honey and vanilla to the mixture, then pulse until all the ingredients are well blended, scraping the sides of the bowl as necessary.
Melt the baking chocolate and drizzle it into an ice cube tray, swirling to ensure the sides of each hole are well coated with chocolate. (Baking chocolate will make the bites easier to unmould.)
Freeze for 10 minutes.
Fill each hole with the oat mixture and press down to remove any air bubbles.
Top with a little extra melted chocolate and freeze for 1 hour.
Pop the bites out of the ice cube tray.
Store the left-over bites in a resealable bag in the fridge.