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

 

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