Oat Base –
1 cup rolled oats
Pinch of salt
1 cup pitted mushy dates
Sizzling Water

Tahini caramel –
1 cup pitted mushy dates
1/Four cup scorching water
2 tbsp tahini
2 tbsp coconut oil
high-quality sea salt, to style

Chocolate layer –
6 tbsp uncooked cacao
Four-6 tbsp agave
1 cup melted coconut oil

Pre-soak the entire dates in heat water for round 15 minutes to melt them prepared for the blender

Mix the oats in a meals processor till coarsely floor. Add within the dates and somewhat pinch of salt, pulsing once more till effectively blended. If the combination is trying somewhat dry, add in a couple of drops of scorching water and course of till the combination comes collectively. Press into an 18x27cm baking paper lined container and pop into the freezer for round 15 minutes

STEP three
For the tahini caramel layer, drain the dates and add all of the components right into a meals processor and mix till easy. Add a small quantity of water to get the ‘caramel’ consistency. It ought to nonetheless be thick and never too runny or it will not set. Add salt to style after which take away the oat layer from the freezer and unfold the caramel layer on prime. Return again to the freezer while you make your chocolate layer.

STEP three
Soften the coconut oil over a low warmth. Add in the entire chocolate layer components, together with the oil into the meals processor and mix. Add extra sweetner to your individual style. Then pour over your earlier two layers

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