makes 16

15 minutes


  • 60g Sweet freedom FRUIT SYRUP
  • 100g nut butter or tahini
  • 150g cacao butter or coconut oil*
  • 100g dried fruit
  • 100g gluten free oats
  • 75g mixed seeds
  • 40g gluten free rice pops
  • 1tsp ground cinnamon
  • 1tbsp lucuma powder (optional)
  • 1 scoop vanilla protein powder (optional)


  1. Grease and line a rectangular traybake tin approximately 27cm x 20cm.
  2. Place the Sweet Freedom FRUIT SYRUP, nut butter and coconut oil/cacao butter in a pan. Heat gently until melted.
  3. Place the remaining dry ingredients in a large bowl and stir well.
  4. Pour over the wet mixture and stir to combine thoroughly.
  5. Spoon the mixture into the tin and press down firmly with the back of a spoon.
  6. Place in the freezer for 1 hour to harden.
  7. Bring to room temperature then cut into bars.
  8. The bars can be stored in the fridge for a week or can be kept frozen for 1 month.

*You could switch the cacao butter for coconut oil instead but the bars may be a little softer.

Thanks for this lovely recipe

inspire and share on instagram #sweetfreedom

who's recommending us