Maple Choco- Rasberry Squares

INGREDIENTS:

• 250 ml (1 cup) maple syrup
• 2 eggs, beaten
• 125 ml (1/2 cup) butter
• 225 (8 oz) 70% cocoa dark chocolate
• 1 L (4 cups) corn flake cereals
• 375 ml (1 1/2 cups) sunflower seeds
• 1 small container fresh raspberries

METHOD:

1. Line a rectangular dish with plastic wrap.
2. In a large heavy-bottomed saucepan, combine maple syrup, eggs, butter and chocolate. Cook over medium heat, stirring until chocolate has melted.
3. In a food processor, grind cereal and sunflower seeds into breadcrumbs.
4. Add mixture to maple syrup, mixing well to incorporate. Remove from heat.
5. Add raspberries and mix again. Pour into dish and chill 6 hours in the refrigerator before cutting into squares.