When you create a really simple but delicious flapjack-style oat base and sandwich it between a layer of a thick, rich date cacao filling, you get this insane slice of deliciousness. Easy to make, made from good ingredients and suitable for the free-froms (wheat, dairy, refined sugars), a piece of this would be the ideal accompaniment to a cup of tea or coffee mid-morning or afternoon for an energy-boosting (and chocolate satisfying) boost!
Ingredients:
For the base and topping –
- 250g oats (I used Mornflake)
- 30g coconut sugar (I used The Coconut Compan)
- 1 teaspoon cinnamon
- 4 tablespoons maple syrup (I used Maple From Canada)
- 4 tablespoons melted coconut oil
- 2 tablespoons almond or cashew butter (I used Meridian)
For the filling –
- 100g dates, soaked in boiling water for 10 minutes (I used Whitworths)
- 4 tablespoons Borna Foods chocolate sauce (or just use smooth nut butter)
- 2 tablespoons cocoa or cacao powder (I used Bioglan)
- Dash of vanilla extract
Get making!
- Preheat the oven to 180C and grease and line a 20cm loose bottomed tin.
- Mix together the oats, sugar and cinnamon in a bowl. Heat up the coconut oil, maple syrup and nut butter until smooth and combined then pour into the dry ingredients and mix well until combined.
- Spread ¾ of this mixture across the base then set aside.
- Blend the drained dates with the chocolate sauce, caca/cocoa powder, vanilla and maple syrup until quite thick and smooth then spread this over the base to cover in a generous layer.
- Crumble over the remaining oat mixture to cover the sauce layer and press down gently. Bake for 20 minutes until golden then leave to cool completely.
- Drizzle over melted white chocolate and place in the fridge for 1 hour. Then pop out, slice into 8-10 pieces then enjoy!
