Chocolate and Peanut Butter Fudge

Put the oats in a food processor and blend to a fine powder. Add the remaining ingredients and blend again until smooth. Spoon the mixture into a 20cm square cake tin lined with greaseproof paper or clingfilm. Press into the tin and smooth the top with the back of a spoon.

Chill for 2 hours until firm then cut into squares. Store in an airtight container in the fridge.