Experience the guiltless pleasure of this vegan, low calorie classic dessert.
Ingredients
- 90g (1 cup) rolled oats
- 30g almonds, roasted
- 60g fresh dates, pitted, chopped
- 2 tablespoons coconut oil
- 2 tablespoons light coconut milk
- 1 tablespoon rice malt syrup
- Sea salt flakes, to serve (optional)
Caramel filling
- 145g (1 cup) cashews
- 200g fresh dates, pitted, chopped
- 60ml (1/4 cup) light coconut milk
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup
- Pinch sea salt flakes
Chocolate topping
- 50g (1/2 cup) raw cacao powder, sieved
- 80ml (1/3 cup) coconut oil
- 150ml rice malt syrup
Equipment
- 16 x 26cm (base measurement) slice pan
Method
- Step 1For the filling, place the cashews in a glass or ceramic bowl and cover with cold water. Stand for 2 hours. Drain well.
- Step 2Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease and line the base and sides of a 16 x 26cm (base measurement) slice pan. Spread oats over prepared tray. Bake, stirring halfway, for 6 minutes or until golden and aromatic. Process oats and almonds until coarsely chopped. Add dates, oil, milk and rice malt syrup. Process until a sticky mixture forms. Press into prepared pan. Bake for 8 minutes or until firm. Cool completely.
- Step 3Process the cashews until finely chopped. Add the dates and coconut milk. Process well, scraping the sides occasionally, until well combined. Add the oil, rice malt syrup and salt. Process until smooth. Spread over prepared base. Use a spatula to smooth the surface. Place in the freezer for 1 hour or until firm.
- Step 4For the chocolate topping, place all the ingredients in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch water). Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together. Pour over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Use a sharp knife to cut into 24 squares. Sprinkle with sea salt, if using.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
761 kj
Energy
10.2g
Fat Total
6.2g
Saturated Fat
2.5g
Fibre
2.4g
Protein
31mg
Sodium
13.4g
Carbs (sugar)
22.6g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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