80gsugar free syrup(or maple syrup if you don’t need it to be keto)
Sugar free sprinkles
Line a baking dish (24cm x 17cm) with baking paper.
Break up the nuts into small pieces. I used the smooth side of a meat mallet/hammer. I put a handful at a time onto a chopping board, covered them with glad wrap and lightly hammered until I got my desired consistency. Feel free to use a food processor or a knife depending on how chunky you like your nuts. The finer they are the smoother and less crunchy will be the end result.
Combine the nuts, desiccated coconut, chocolate chips and chia seeds in a bowl.
Place the remaining ingredients (except for the sprinkles) in a saucepan on low heat and stir constantly until everything is melted into a smooth paste that looks a bit like caramel.
Pour the nut mixture into the saucepan (off the heat) and stir until fully combined.
Spoon the mixture into the baking dish and pat it down firmly until evenly spread.
Add sprinkles on top.
Place in the fridge for a few hours until firm.
Remove from the baking dish and slice.
Keep in a container in the fridge where they will last for weeks (unless of course, they’re eaten before then!)
This makes 10 quite sizable pieces, which my son will happily eat in one go. They could easily be cut in two though to make 20 smaller snacks.