I’m back again sharing a recipe I created for high-end Northern supermarket, Booths. Using hot new ingredient coconut jam, I thought this would go perfectly with coconut, oats, dates and chocolate…So let me introduce this incredibly moreish, gluten and dairy-free, vegan-friendly recipe which would make the perfect snack when you’re craving something sweet. The challenge is to not each the whole batch in one go! I dare you…
Ready in: 40 minutes
VEGAN / GLUTEN-FREE / DAIRY-FREE / NO REFINED SUGAR
[All other ingredients with no brand names are Booths’ own brand products and ingredients.]
For the base –
- 200g rolled oats
- 100g unsweetened desiccated coconut
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil (I used The Groovy Food Company)
- 2 tablespoons almond butter (I used Pip & Nut)
- ½ teaspoon vanilla extract
- 2 tablespoons almond milk (I used Alpro)
For the caramel filling –
- 3 tablespoons coconut jam (I used Coconut Merchant)
- 150g Medjool dates, pitted
- ½ teaspoon vanilla extract
- Pinch of sea salt
For the topping –
- 4 tablespoons rolled oats
- 2 tablespoons unsweetened desiccated coconut
- 4 tablespoons coconut chips
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
For the chocolate drizzle (optional) –
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 2 tablespoons cocoa powder (I used Green & Black’s)
- Preheat the oven to 180 degrees and grease and line a loose-bottomed 20cm cake tin.
- First make the base: Place the oats in a blender and whizz up to form a flour. Gently melt the maple syrup, coconut oil and almond butter, then remove from the heat and pour into the blender with the coconut, vanilla and almond milk. Whizz up again until a dough-like consistency forms.
- Tip this out into your tin (it should stick together easily) and use your hands to press the mixture and cover the base evenly.
Bake this for about 10 minutes, until just starting to go lightly golden.
- Meanwhile make the caramel filling: Simply place the pitted dates and coconut jam in a small pan and heat gently on the hob. Allow to bubble away for a few minutes, stirring regularly, until the jam ‘melts’ and dates become mushy. Remove from the heat, stir in the vanilla and sea salt and mash up well until smooth (alternatively whizz up in a blender).
- Once the base has baked, remove from the oven and carefully spread over a generous layer of the caramel to cover.
- Now mix together the coconut oat topping ingredients (it will be a bit like a crumble topping) and scatter over the caramel. Push the mixture in a little.
- Return to the oven for 15-20 minutes (be sure to cover with tin foil halfway through baking to avoid burning the coconut chips!), then leave to cool completely in the tin.
- If you’d like a chocolate drizzle to finish, simply melt the coconut oil and maple syrup, then whisk in the cocoa powder to form a sauce. Drizzle over the cooled topping.
- Run a knife around the edges of the tin and carefully push out and onto a plate or chopping board. Cut up into slices – now enjoy!
Keep any remaining slices in an airtight container in the fridge for up to 4 days.