Add the 60g (1/2 cup) coconut oil, 100g (1/2 cup) peanut butter and 3 tbsp honey to a saucepan over a medium heat. Cook for 2-3 minutes until the ingredients have all melted. Add 2 tbsp unsweetened cocoa powder and 1/2 tbsp vanilla extract and simmer for another 2-3 minutes, stirring regularly.

Remove the pan from the heat and stir in 100g (1 cup) rolled oats and 75g (3/4 cup) Choco Almond & Cookies granola. Line a baking tray with parchment paper and spoon on 12 heaped spoons of the mixture Mould each into a cookie shape and then transfer to the fridge for 30 minutes to set.

Serve immediately or keep in an airtight container in the fridge for up to 3 days. Enjoy!