Apparently Monday nights and packing are not friends.

It would seem Monday nights are better for reading your Love Bug a pile of books, playing games with Beary the Lion and Bella the Tiger then falling asleep in Love Bug’s cot with her wrapped around you. Waking up from that little nap, the idea of packing boxes didn’t really appeal. So I hit the kitchen.

I’m trying to use up most of the items in my pantry and then just do a big online shop so it’s all delivered the day after we move into our new house. I feel a little like Old Mother Hubbard, making the most of what we have. And so this slice was born. The boys in my office who had some with their coffee for breakfast think it’s pretty good!

The measurements are guestimates as I was using the old little bit of this, taste it, then add little bit of that method. There are only after photos because, well, because: forgot. I’ve got a lot going on!

What do I need?
1 cup spelt puffs
1/3 cup coconut oil
1 tablespoon cacao powder
2 bars of raw dark sugar and dairy free mint chocolate, broken up
¼ cup chopped dried cranberries
¼ cup rice malt syrup
½ cup shredded coconut {plus extra for sprinkling on top}
1 teaspoon cinnamon
1 tablespoon vanilla extract

So now what do I do with it?
Melt coconut oil and chocolate over low heat in a medium-sized saucepan {or a large one if you’re anything like me and get a bit enthusiastic with your mixing so everything overflows!}.

Add cacao powder, rice malt syrup, cinnamon and vanilla extract and stir until all combined/chocolate has melted. Add in your shredded coconut, spelt puffs and cranberries and stir until combined.

Pour mixture into a tin lined with baking paper {I used a 8 inch square tin} and pack down firmly. Sprinkle with your extra shredded coconut.Refrigerate for a couple of hours or overnight, then cut into squares. Keep in an airtight container in the fridge.

Oh, and try not to eat a piece every time you open said fridge!