Ingredients ¾ cup coconut sugar
2/3 cup peanut butter
½ cup honey
115 g Nuttelex or butter, melted
1 tsp pure vanilla (or 2 tsp extract)
3 cups rolled oats
½ cup flaked coconut
1/3 cup plain flour
½ cup sunflower seeds
½ cup raisins
1 cup chocolate chips (optional)
Preheat oven to to 175°/155° fan forced.
Mix the peanut butter, sugar, honey, butter and vanilla in a large bowl until well combined.
Stir in the remaining ingredients and mix well.
Grease a baking tray (I used Pyrex) and press the mixture into this.
Bake for about 25 minutes or until it starts to go a golden colour.
Let cool in the pan before slicing -they will break easily while hot, but need to be cut before they actually get to room temperature.
They will then harden as they cool down completely.
They can be kept in the fridge or in colder weather in a tin or Tupperware container, and they last for weeks.