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I just love porridge oats.
I thought I would try something different today. Simple changes to make breakfast more colourful and delicious, Just your usual porridge with almond milk and part water. Then get creative with your favourite fruit arrangement! The seeds are chia seeds which are a great superfood, full of protein, high in antioxidants, minerals and vitamins. We also add Meridian peanut butter for that extra protein hit. Perfect fuel to start the day xx
Absolutely delicious and great if you're craving something sweet. These are gluten free, packed with dates, coconut oil, almonds and maple syrup so you don't need to feel too guilty about indulging. As much as the recipe calls for a lot of coconut oil, the flavour doesn't over power. The oats and almond base gives them a lovely bite. Yummy!
Adapted from the BBC recipe. I have found that using regular soft dates works just fine as medjool dates can be fairly expensive to buy. The base was a little crumbly so if you find using cashew nuts works better then use them. I just used what I had in the cupboard!
Ingredients for the base
150g ground almonds
50g rolled oat
4 soft pitted dates
50g coconut oil, melted
2 cups of pitted soft dates
125ml unsweetened almond milk
25ml maple syrup or you could use agave nectar
1 tsp vanilla extract
150g melted coconut oil (melt in the microwave for 30 seconds or less)
150g coconut oil (melted)
5 tbsp cocoa powder
2 tsp maple syrup or agave syrup
Firstly grease a 20cm square cake tin or a round cake tin works fine if thats what you have, that's what I used. It's just a little bit trickier to cut into squares later on. Then line with baking parchment. Put your almond or cashew nuts and oats into a food processer and blend to crumbs. Add the dates and coconut oil, and then blend again. Transfer the mixture to the cake tin and use a spoon to press the mixture into a compact base filling the bottom of the tin. That's your base done. Then pop it into the fridge to chill.
Secondly for the filling, add dates, almond milk, maple syrup/agave syrup, vanilla extract and melted coconut oil to a saucepan with a pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are starting to really soften. Once softened, let cool for 5-10 mins and then pop the mixture into the blender, Blend into a smooth puree. If the mixture is too sweet as more salt as required. Then pour over the nutty base and spread to the sides of the tin, smoothing the surface as smooth as possible. Then back into the fridge to chill while you prepare the topping.
Finally put the melted coconut oil into a saucepan and whisk in the cocoa powder 1 tablespoon at a time and then add the maple syrup until there are no lumps. Cool for 10 mins or so and then finally pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. I was very excited and checked after 2 hours but it wasn't quite set, so leave for as long as your tastebuds can hold out! Once set, cut into squares, pop the kettle on and enjoy!xx