“Earnest” is the word my sister uses to describe these healthy bites that I’ve adapted from a Hugh Fearnley-Whittingstall recipe. I think what she was trying to tell me, in the nicest possible way of course, is that because they’re not loaded with sugar or any other nasties, they have a distinct whiff (and taste) of the ‘healthy’ about them…

So, if your refuelling snack of choice is a dentist’s worst nightmare then look away now. However, if you prefer a more satisfying and altogether healthier snack to reach for with your mid-morning or afternoon cuppa, follow me >>>


2 eggs

200gm jar of any nut butter you like (I use crunchy almond) but make sure it ain’t got no added sugar in it!

50-75ml runny honey

¼ teaspoon bicarbonate of soda

50-75gm chopped dates or raisins if you prefer

60gm porridge oats

2 tablespoon cocoa nibs

Then what do I do?

Preheat the oven to 170°C.

I use a little rapeseed oil to grease a cupcake baking tray but Hugh suggests lining a flat baking tray with baking parchment.

Thoroughly mix the nut butter with the honey and the eggs. Sprinkle the bicarb of soda over the surface and beat it in. Then add the chopped dates (or raisins), cocoa nibs and oats until the ‘dough’ is stiff and chunky :-0

NB: Hugh’s recipe uses 1 egg but I use 2 so I get more bites for my buck. If the mixture is a little runny, just add more oats until it’s stiff.

Put heaped dessertspoonfuls of the mixture on to the baking parchment or in your cupcake wells. If you are using the flat baking tray, leave a little space in between each one as they will expand slightly in the oven.

Bake for 10 minutes then transfer to a wire rack to cool. Best eaten within 2-3 days of baking and taken with a cup of tea.

Easy peasey lemon squeezey!



Recipe adapted from Hugh Fearnley-Whittingstall’s “River Cottage, Light & Easy” cookbook.