Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Cashew, coconut and chocolate crispy squares

Posted by Meridian on


  • 60g coconut oil
  • 100g Meridian chunky cashew butter
  • 30g Meridian malt extract
  • 80g puffed brown rice, spelt or oats
  • 40g coconut shavings
  • 20g golden linseed
  • 50g vegan chocolate chips


1. Line a medium baking dish or brownie pan with baking paper.

2. In a saucepan gently melt together the coconut oil, cashew butter and malt extract. In a separate bowl combine the rice, coconut and linseed.

3. Pour the melted cashew butter over the rice mixture and stir until all of the rice is coated. Tip it into the prepared baking dish, spread to the edges and press down with the back of a spoon to compact.

4. Gently melt the chocolate chips and drizzle over the crispy cake. Put it into the fridge to firm up then cut into squares. Cook’s tip: Keep them in the fridge to prevent them becoming crumbly.

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