Suitable for: Gluten and dairy free, vegan)
Serves: 18
Takes: 15 minutes plus chilling
Method:
100g raw whole oats
100g ground almonds
2 tbsp agave nectar
70g coconut oil, melted
90g Meridian brazil nut butter
100g vegan chocolate
Method:
- Line a loaf tin or similar sized tupperware with greaseproof paper.
- Whizz the oats in a blender until they are a similar consistency to the ground almonds.
- Add the almonds and agave and whizz again, then add 2tbsp water and blend until the mixture starts to form clumps.
- Press the mixture into the prepared tin then freeze while you make the next layer.
- Melt the coconut oil and combine 50g with the brazil nut butter, spread it over the oat base and return to the freezer.
- Carefully melt the chocolate in a bowl over a pan of barely simmering water.
- Once completely melted, remove the bowl from the pan, stir in the remaining coconut oil and allow to cool for a few minutes.
- When the brazil nut layer has set pour the chocolate over the top and spread to the edges. Put in the fridge until everything is firm.
- Cut into bite size pieces and serve. Keep in the fridge.
