Oh this recipe is an absolute winner! In fact I think this might be my Christmas Day dessert which I’ll serve to family; it’s divine, rich, decadent and the best thing is – it’s so easy to make, with no baking required! Using Nature’s Charm vegan coconut based products [paid recipe], it’s really what makes this plant based, gluten-free treat be sure to go down a storm!
Ingredients:
For the base –
- 100g oats
- 100g dates soaked in boiling water, then drained
- 3 tablespoons nut butter
- 1 teaspoon cinnamon
For the filling –
- 3-4 tablespoons Nature’s Charm coconut butterscotch sauce
- 1 x can Nature’s Charm coconut whipping cream
- 4 tablespoons cocoa powder
- 6 tablespoons sweetener
For the topping –
- 2 tablespoons coconut oil
- 2 tablepsoons coconut nectar / maple syrup
- 80g oats
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 30g pumpkin seeds
- 30g dried apricots, chopped
- 30g dried cranberries
- 30g flaked almonds
- Pomegranate seeds
Make it!
- Blend together the dates, nut butter and cinnamon to create the base. Press into a greased 20cm loose-bottomed cake tin over the base and up the sides.
- Spread the butterscotch sauce over the base in a generous layer. Next whip up the coconut whipping cream with the cocoa powder and sweetener until thick and smooth. Spread this over and fill to the top. Chill in the fridge,
- Meanwhile make the topping by heating the coconut oil and nectar/syrup in a large pan. Add in the oats, cinnamon and ginger and cook on a medium heat for 8 minutes, stirring continuously. Add in the seeds, nuts and dried fruit and continue cooking for another 5 minutes. Set aside and leave to cool.
- Pop tart out the fridge and arrange the granola and pomegranate seeds then return to the fridge for another hour.
- When ready, pop out of the tin, slice up and serve!
