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A no-bake biscuity base with a thick rich chocolate fudge topping studded with pecans. These bars are delicious, decadent and are naturally vegan and gluten-free.
Ingredients
Needs to cool for 3-4 hours once made
Base
- 250 g oats into flour
- 80 g coconut oil melted
- 40 g maple syrup
- pinch salt
Topping
- 180 g coconut sugar
- 80 g coconut oil
- 130 g coconut cream
- 180 g dark chocolate broken up
- pinch salt
- 170 g pecans
Needs to cool for 3-4 hours once made
Instructions
Needs to cool for 3-4 hours once made
- Line a dish (approx. 11cm x 18cm) with parchment paper.
- Prepare the base ingredients by blitzing the oats into a flour in a blender. Add to a mixing bowl and pour in the melted coconut oil, maple syrup and salt. Stir to a stick dough.
- Press the mixture down firmly into the dish to form an even base layer and place in the freezer while you make the topping.
- For the fudge layer, melt together the sugar, coconut oil and cream in a saucepan until the sugar dissolves. Bring to the boil and simmer for 3 minutes, whisking thoroughly. Remove from the heat and whisk in the chocolate and a pinch of salt until really smooth.
- Stir through the 150g chopped pecans and pour over the base layer. Smooth over the top, sprinkle over the other 20g chopped pecans and place in the fridge for 3-4 hours to set. Remove from the fridge and slice into 8 bars or squares. Store in the fridge and eat at room temperature.
Needs to cool for 3-4 hours once made
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