When it comes to coffee time at home or in the office, out come the biscuits or chocolate bars! Whether it's a mid morning snack or an afternoon pick me up, it's often an unavoidable pitfall for many! These little nutty chocolate chunks would make a great swap and are going to hit the sweet spot with their natural unrefined sweetness whilst keeping you full and your energy levels up; the good fats and protein found in the nuts and coconut products are sure to keep you satisfied!
Time: 20 Mins Makes: 16 squares
- To make the base, place the dates in a pan over a medium heat with 10g of the coconut oil.
- Gently cook until the dates start to soften, then remove from the heat.
- Place the oats and coconut flakes in a food processor and blitz for 30 seconds.
- Add the softened dates and peanut butter to the food processor and blitz again until everything is well combined.
- Line a 20cm square tray with grease proof paper. Press the oat mixture into the base of the lined tray, make sure it is very firmly pressed down.
- To make the topping, place the dates, coconut oil and coconut sugar in a pan over a medium heat.
- Keep stirring until the sugar starts to dissolve. If the mixture starts to boil, remove from the heat and continue to stir.
- Add the coconut cream and vanilla and stir until the coconut cream has melted.
- Remove from the heat if the pan is still on the stove and add the ground almonds and raw cacao; stir well until everything is well combined.
- Press the chocolate mixture down on to the base and place in the fridge to chill.
- Leave for a couple of hours then remove from the fridge and slice into 16.
- Store in a container in the fridge.
- 200g Rolled oats
- 20g Coconut flakes or desiccated coconut
- 60g Coconut oil
- 60g Smooth peanut butter (I used Pip and Nut)
- 50g Chopped, pitted dates
- 100g Chopped pitted dates
- 20g Coconut oil
- 20g Coconut sugar
- 60g Coconut cream
- 200g Ground almonds
- 1tsp Vanilla extract
- 2tbsp Raw cacao