PEANUT BUTTER GRANOLA STRAWBERRY RHUBARB SLICE

Preparation time: 10 mins + 15 min cooking time

Serves: 6-8

This one is absolute winner... it did cause some heated discussions post dinner about who was going to have the last slice! Incorporating one of our favourite spring vegetables (rhubarb), our Sweet Roasted Peanut Butter is a perfect addition to the biscuit base to add some creaminess and the Coco-Berry Granola topping is super moorish! We love it with a generous dollop of coconut ice-cream or straight from the fridge.

INGREDIENTS 

CRUST
1.5 cup oats
1/2 cup almonds
1 tbsp Sweet Roasted Peanut Butter
1/4 tsp sea salt
3 Tbsp coconut sugar
5 tbsp coconut oil (melted)

FILLING
2 cups chopped rhubarb
1 cup of frozen strawberries
1/4 cup orange juice
2 Tbsp coconut sugar
1 Tbsp cornstarch

TOPPING
2 cups Coco-Berry Granola

METHOD

1. Preheat oven to 180 degrees and line a square baking tin
2. Add oats, almonds, salt, coconut sugar & peanut butter to a food processor and blend until a flour consistency
3. Add melted coconut oil until a dough consistency forms
4. Place mixture into into baking tin and push down into one even layer
5. Bake for 15- 20 mins
6. Add rhubarb, strawberries, orange juice, coconut sugar cornstarch to a saucepan for 10 minutes
7. Add the mixture from step 6 to the baking tin
8. Cover with Coco-Berry Granola
9. Place back in oven for 5 minutes
10. Remove from oven and let cool for 1 hour then slice into squares

 ENJOY!!!