Chef Nicole from Café Pico combines chocolate with healthy oats to make you feel less guilty about indulging. Our kind of chef!

Ingredients

100 gms carob bar

100 gms hard margarine

1 tbsp clear honey

225 gms porridge oats

100 gms sultanas

50 gms coconut (dessicated)

Method

Break the carob into a pan and add the margarine and honey. Place the mixture over a very low flame and stir until all the ingredients have melted. Remove from the heat and add in the oats, sultanas and coconut. Spread the mixture evenly into a greased rectangular baking tin and bake at 180 degrees C for 25 minutes. Remove from the oven and let it cool slightly before cutting it into slices. Wait for it to cool down completely and store in an airtight container.