There’s no doubt that January can be full of goals and aims but it can be harder to keep them when life gets busy and hectic. While I’m all about balance, when it comes to snacking I really do have a sweet tooth, which is why I try and create healthier alternatives for longer lasting energy. This month working with Percol Coffee, I’ve created a rich, delicious treat for when hunger strikes and that sweet tooth is calling…
Combining chocolate, coconut, almonds, oats and dates along with Percol’s Delicious Decaf instant coffee, not only does this recipe contain no refined sugar but also no dairy or gluten (if using gluten-free oats), making it a great option for those who are doing Veganuary.
Ingredients:
For the base and topping –
- 200g whole almonds
- 200g rolled oats (I used Flahavan’s)
- 200g dates, soaked in boiling water for 10 minutes then drained (I used Whitworths)
- 100g desiccated coconut
- 4 tablespoons maple syrup or agave nectar (I used Indigo Herbs)
For the chocolate coffee filling –
- 150g dates, soaked in boiling water for 10 minutes
- 3 tablespoons almond butter (I used Pic’s)
- 4 tablespoons cacao or cocoa powder (I used Willie’s Cacao)
- 1 tablespoon coconut oil (I used Cocofina)
- 1 teaspoon Percol Delicious Decaf Coffee, dissolved in 1 teaspoon boiling water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Get making!
- First make the base and topping mixture: Place the ingredients in a food processor or high powder blender (I use my Ninja Kitchen Auto IQ) and blend well for at least 1 minute until the mixture is broken down and comes together like a flapjack consistency.
- Line a small tin (10x18cm) with greaseproof paper and press ½ of the mixture into it to cover the base evenly.
- Use your fingers to pack it in tightly then chill in the fridge while you make the filling.
- Clean your food processor/blender out and place all of the ingredients into it. Whizz up for at least 1 minute until you have a smooth caramel-like consistency [if too runny, add a couple more soaked dates and cacao/cocoa powder; if too thick add a little water]. Spread this over the base evenly in a generous layer.
- Crumble the remaining mixture over the top to cover then gently press in. Chill in the fridge for at least 6 hours to set, or overnight.
- When ready to serve, remove from the fridge and place on a chopping board. Use a sharp knife to cut into pieces (8-10) and to finish off, drizzle over a little melted dark chocolate (I used the Willie’s Cacao Rio Caribe Gold with notes of coffee & nuts) and scatter over some chopped almonds and coconut flakes. Enjoy!
Check out my other recipes working with Percol Coffee over here 🙂