Recipes like this are one of my favourites – so easy to make, no need to bake, yet they look impressive and taste incredibly indulging, combining some of my favourite things in one bite. In this case, that’s chocolate, jam and peanut butter (oh, and another helping of chocolate). What’s great about this recipe too is that it’s easily vegan, gluten and dairy-free, thanks to using this amazing chocolate spread made from CHICKPEAS thanks to Fabalous (use any chocolate spread but ideally lower/no added sugar). I’m sure you and the whole family are going to go mad for these!
Ingredients:
For the base –
- 100g oats
- 30g cocoa powder
- 3 tablespoons melted coconut oil
- 3 tablespoons smooth nut butter (I used Pip & Nut)
- 5 tablespoons maple syrup (I used Maple From Cananda)
For the jam layer –
- 4 tablespoons no added sugar/reduced sugar jam (I used Fearne & Rosie)
For the peanut butter layer –
- 4 tablespoons smooth nut butter
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
For the chocolate topping –
- 5 tablespoons Fabalous chocolate spread
- 2 tablespoons coconut oil
- Chopped nuts, to decorate
Get making!
- First make the base: Mix together the ingredients until the mixture comes together then spoon into a lined loaf tin and spread out evenly, pressing down well.
- Spread the jam over the top to cover in an even layer.
- Melt the nut butter, coconut oil and syrup and pour over the jam to cover. Place in the freezer for 15 minutes to firm.
- Melt the chocolate spread and coconut oil then pour over the peanut butter layer to cover. Sprinkle over nuts.
- Chill in the fridge for 2 hours to set – then remove from loaf tin, slice into bars and enjoy! Keep in the fridge for up to 1 week.
