Crumble mix

2 cups wheatbran

1 cup LSA

½ cup brown sugar

1 cup plain flour

1 cup dates

200g butter

6 tsp 100% dark chocolate peanut spread

Preheat oven to 170*C. Blitz all of the ingredients apart from the nut spread, until just combined. Spread the mix out on 1 large or 2 small baking trays. Bake for 15 minutes, remove from oven, turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool.

Feijoa mix

3 cups feijoa, peeled and chopped

2 cups apples, peeled and chopped

2 Tbsp sugar

2 Tbsp water

In a large saucepan, bring the above ingredients to a simmer, then cook until soft, stirring occasionally.

To serve:

Put 2-3 big spoonfuls of the feijoa mix into 6 average sized glasses (about 300ml capacity), then top with the same amount of the crumble mix. Put 1 tsp of the 100% dark chocolate nut spread on top of each crumble and serve.