THERMOMIX METHOD

Pre heat oven to 180°C.  Toast the oats and cashews for 10-15 minutes, until slightly golden.

Place oats, cashews and dates into TM mixing bowl and blend 20 sec / speed 8.

In a small saucepan heat the peanut butter and honey over low heat, stir until melted and combined, then add to TM bowl.  Blend 20 sec / speed 8.  Add the white chocolate and blend 10 sec / REVERSE / speed 8.

Press mixture into a square cake tin lined with baking paper, press down and smooth top.  Rolling a glass over the top makes it easier.  Cover and place in the fridge to set for 30 minutes.

Once firm cut into 10 even bars, Store in an airtight container in the fridge or freezer.

NON THERMOMIX METHOD

Pre heat oven to 180°C.  Toast the oats and cashews for 10-15 minutes, until slightly golden.

Place oats, cashews and dates into a food processor and blitz until it forms a dough.

In a small saucepan heat the peanut butter and honey over low heat, stir until melted and combined, then add to processor.  Blend until combined.  Add the white chocolate and pulse a couple of times until just mixed through.

Press mixture into a square cake tin lined with baking paper, press down and smooth top.  Rolling a glass over the top makes it easier.  Cover and place in the fridge to set for 30 minutes.

Once firm cut into 10 even bars, Store in an airtight container in the fridge or freezer.