Ingredients

1 tbsp Fairtrade instant espresso powder 2 tbsp Fairtrade cocoa powder 3 tbsp Co-op vegetable oil 150g Co-op pure Canadian maple syrup 1 tsp vanilla extract 300g Co-op porridge oats 100g hazelnuts, roughly chopped 100g pecans, roughly chopped 100g almonds, roughly chopped 80g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, finely chopped;

Method

1. Preheat the oven to 150°C/fan 130°C/gas 2 2. In a large bowl, mix together the espresso powder and cocoa with 2 tbsp boiling water 3. Stir in the vegetable oil, maple syrup and vanilla extract 4. Add the remaining ingredients to the bowl, except for the chocolate, and mix well 5. Tip onto one large or two smaller lined baking trays, arrange in a thin layer and bake for 35-40 mins until crisp and just starting to colour 6. Remove from the oven and allow to cool completely before stirring through the chocolate pieces 7. Store in an airtight jar for up to two weeks