|The look and textures are surprisingly like the cooked dairy and sugar version, and the taste is quite similar too.|
4 tabs melted coconut oil
200g ground almonds
1 tab date syrup (or agave)
100g organic porridge oats
a generous pinch of seasalt
3-4 tabs melted coconut oil
400g fresh dates, stoned
2 1/2 tsps natural alcohol free vanilla essence
a small pinch of seasalt
1/2 cup (125ml) agave (only I used date syrup after the first 100ml agave as I ran out of it)
3/4 cup (50g) cacao powder
1/3 cup (90ml) melted coconut oil
- To make the first layer, grind the almonds and the oats until quite fine and mix all the ingredients together. Press firmly down into a rectangular tin lined with baking parchment and leave in the fridge to solidify while you make the second layer.
- The date caramel is made by mashing everything together. I actually did this by hand to see if it was possible (it is!) but you could use a blender or food processor. Spread it evenly on top of the base.
- Mix all the ingredients for the top together and pour on the caramel, making sure it spreads evenly and covers the middle layer. Set in the fridge.
- When set, cut carefully into little rectangles. Store in the fridge.
Allergy notes: I labelled these as wheat free rather than gluten free because although technically they contain no gluten, some people who are sensitive to gluten also get a similar reaction to the protein in oats. Also, unless you use suitably labelled oats, they will have been milled on a factory line which also handles wheat, so may contain traces of gluten from that. While we're on the subject: The Yogi Vegetarian blog takes no responsibility for allergic reactions incurred from making "free-from" recipes and does not claim to be an authority on this subject. (See blog policies page.) It's up to the reader to judge whether they will react to certain ingredients or not.