You’re going to LOVE these gorgeous, simple and insanely delicious sweet treats. An oaty chocolate base topped with juicy cherry jam, coated in a coconut layer and finishe off with dark chocolate and crunchy granola…YUM! You could use raspberry, strawberry or blackberry jam – or even apricot jam with white chocolate instead of dark chocolate for a variation. Keep in the fridge for up to a week in an airtight container – if they last that long!
Ingredients:
For the base –
- 100g oats
- 20g cocoa powder
- 2 tablespoons nut butter
- 2 tablespoons maple syrup
- 1-2 tablespoons oat milk
- 3 tablespoons cherry jam
For the coconut layer –
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 4 tablespoons desiccated coconut
For the chocolate topping –
- 1 tablespoon coconut oil
- 40g dark chocolate
- Granola, to sprinkle over
- Place the oats, cocoa powder, nut butter, maple syrup and oat milk in a blender and whizz up until a dough like mixture forms. Press into a lined loaf tin then spread over the jam in a thin layer to cover, then set aside.
- Melt the coconut oil and maple syrup then mix in the desiccated coconut until combined then spread over the jam to cover. Chill in the fridge for 1 hour.
- Next melt the coconut oil and chocolate and pour over the coconut layer to cover. Sprinkle a generous amount of granola over the top, then return to the fridge for 2 hours.
- When ready to serve, pop out of the tin and cut into slices. Enjoy!
