I’ll keep this brief as I know you just want the recipe!
A few things to remember.
* it is plant based so there is no added oil, no dairy, no refined sugar and no refined flours
* it won’t taste exactly like the one filled with the above ingredients; it’s better!
The recipe makes around 20 smallish slices, depending on how big you cut them.
Store them in the fridge for as long as they’ll last…around 4 days in our house.
2.5 cups dates, soaked for at least 2 hours in boiling water (the longer you soak the dates, the easier it’ll be to process them)
3 tbsp of the date water
1 tbsp pure maple syrup
3 tbsp organic smooth peanut butter (use one which is made with only peanuts and no added salt or sugar)
3 cups organic rolled oats
200g quality dark chocolate (I use Whittakers 70% cocoa dark Ghana)
3tbsp plant milk
Preheat your oven to 180°
Line a large rectangular baking tray with baking paper. The tray needs to be at least 4cm deep
Drain the dates reserving 1/4 cup of the water
Transfer the dates to a food processor and blend to a paste. Add a tablespoon or 2 of water if required. You may need to scrape the sides of the bowl a few times
Add the peanut butter and pure maple syrup, blend until mixed
Add the oats 1 cup at a time. Blending until mixed, in between adding each cup. Scrape the sides of the bowl if needed. If your food processor bowl is too small, transfer the mixture to a regular mixing bowl and mix by hand
Pour the mixture into your lined tray, pressing it down evenly with a metal spoon
Cook for 20 minutes
Remove the tray from the oven and allow to cool
Break up the chocolate and place into a microwave safe bowl with the plant milk
Heat on high in 30 second increments, stirring in between until the chocolate is melted
Pour the chocolate onto the oat base and spread evenly
Place the tray in the fridge for at least 45 minutes (this part is torture but well worth it!)
Remove the slice from the tray by lifting the sides of the baking paper
Place onto a chopping board and slice into desired sizes
Store in an air tight container in the fridge.
* For a smoother base, blend the oats into flour before adding to the date mixture
* For a crumbly base, sub 1.5 cups of oats for almond flour
Enjoy and don’t forget to let me know if you make it x