Ingredients
- 1 cup rolled oats
- 1 cup oat flour
- 2/3 cup desiccated coconut
- 2/3 cup brown sugar
- 2 tablespoons golden syrup
- 125g TVD cultured butter
- 2 tablespoons water
- 1/2 teaspoon bicarb soda
- 125g TVD Dutch choc crème
- 125g vegan dark chocolate chips
- 50g TVD vanilla creme
Method
- Preheat oven to 170C
- Combine oats, oat flour, coconut and sugar in a bowl and set aside in a pot over a medium heat, combine water, butter and golden syrup. Stir constantly until melted and combined.
- Remove from heat and stir in bicarb soda until it becomes thick and creamy
- Pour the butter mixture into the oat mixture and combine well
- Tip the mixture into a lined/greased baking dish and spread it out evenly
- Bake for 25 mins or until golden brown. After the base has baked allow it to cool
- Meanwhile combine the TVD choc creme and dark chocolate chips in a double boiler and stir until melted
- Tip the chocolate mixture on top of the base and spread evenly, then place dollops of the vanilla creme on top and use a sharp knife/skewer to marble through the chocolate
- Place in the fridge for a few hours (or overnight) to set
