When you create a really simple but delicious flapjack-style oat base and sandwich it between a layer of a thick, rich date cacao filling, you get this insane slice of deliciousness. Easy to make, made from good ingredients and suitable for the free-froms (wheat, dairy, refined sugars), a piece of this would be the ideal accompaniment to a cup of tea or coffee mid-morning or afternoon for an energy-boosting (and chocolate satisfying) boost!


For the base and topping – 

  • 250g oats (I used Mornflake)
  • 30g coconut sugar (I used The Coconut Compan)
  • 1 teaspoon cinnamon
  • 4 tablespoons maple syrup (I used Maple From Canada)
  • 4 tablespoons melted coconut oil
  • 2 tablespoons almond or cashew butter (I used Meridian)

For the filling – 

  • 100g dates, soaked in boiling water for 10 minutes (I used Whitworths)
  • 4 tablespoons Borna Foods chocolate sauce (or just use smooth nut butter)
  • 2 tablespoons cocoa or cacao powder (I used Bioglan)
  • Dash of vanilla extract

Get making!

  1. Preheat the oven to 180C and grease and line a 20cm loose bottomed tin.
  2. Mix together the oats, sugar and cinnamon in a bowl. Heat up the coconut oil, maple syrup and nut butter until smooth and combined then pour into the dry ingredients and mix well until combined.
  3. Spread Ā¾ of this mixture across the base then set aside.
  4. Blend the drained dates with the chocolate sauce, caca/cocoa powder, vanilla and maple syrup until quite thick and smooth then spread this over the base to cover in a generous layer.
  5. Crumble over the remaining oat mixture to cover the sauce layer and press down gently. Bake for 20 minutes until golden then leave to cool completely.
  6. Drizzle over melted white chocolate and place in the fridge for 1 hour. Then pop out, slice into 8-10 pieces then enjoy!