- Base:
- 150g oats
- 180g Medjool dates, pitted
- MIDDLE:
- 125g Medjool dates, pitted
- 160g ground flax or hemp seeds
- 240g almond butter
- 100g coconut oil, melted
- Topping:
- 100g dark chocolate 70%, melted
- Sea salt flakes
STEP 1
Grease and line the base and sides of an 20cm square tin.
STEP 2
Put the oats and medjool dates into a food processor and blitz until the mixture is sticky and comes together into a ball. Firmly press this into the base of the lined tin. Cover and refrigerate.
STEP 3
Add the middle layer of ingredients into the food processor (no need to clean) and blitz until smooth. Place this on top of the oat base and smooth out. Return to the fridge for 30 minutes to set (or 15 minutes in the freezer).
STEP 4
Once set, pour over the melted chocolate and sprinkle over a pinch of sea salt flakes. Return to the fridge for 1 hour or 20-30 minutes in the freezer. When ready to serve, remove from the tin and cut into squares.
STEP 5
Store in an airtight container in the fridge for up to a week.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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