With a nut and oat flour ‘shortbread’, date and almond butter ‘caramel’, and salt flakes on the chocolate topping, this is a wholesomely calorific treat that recently delighted day retreatants on Vision & Begin. Made with a blender and using the fridge rather than cooking.
Ingredients
- 150g nuts blitzed in the blender or ground almonds from supermarket I used a mix of cashews and almonds
- 50g porridge oats blitzed in the blender
- 30g maple syrup
- 60g (40+20) melted coconut oil
- 150g pitted dates can be medjool for extra luxe or if using dried dates just cover with boiling water and soak for 10 minutes
- 2 tbsp of the soaking water if using
- 50g nut butter I used almond but an oily peanut or other butter would be nice too
- 100g dark chocolate
- optional desert spoon tahini to swirl through the chocolate
- pinch of flaky seasalt
Method
- mix the nut and porridge flours with a pinch of salt (optional) and mix in the maple syrup and 40g coconut oil. Press down into a 1lb loaf tin lined with greaseproof paper I use bought tin liners for ease and compost them after
- place in the fridge and leave for 30 mins minimum
- blitz the dates, nut butter, 20g coconut oil and water if using in your blender. It makes a sticky-ish ball. Squidge this onto the shortbread layer and put back in the fridge to set
- melt your chocolate bain-marie style and pour over the caramel layer
- sprinkle seasalt on top and place back in the fridge
- leave a good hour to set then take out and cut into pieces with a sharp, heavy knife
- do not count the calories