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This is a great school holiday slice for you to whip up for, or with the kids. It’s super simple, no-bake and chocolatey good! A great treat to keep on hand for sweet loving teens (or little kids).

 

Health benefits

Oats are a nourishing, high fibre, nerve supporting food. The nuts, seeds and coconut provide good fats, protein and energy (of the slow release kind). The cinnamon further stabilises blood sugars and the cacao is an antioxidant.  If you choose the gluten and grain-free version, the protein content increases.

 

Ingredients

150g of butter (or coconut oil), melted

220g (⅔ cup) of sweetener (rice malt syrupor raw honey)

30g (¼ cup) of cacao powder

1 teaspoon of cinnamon powder

130g (1½ cups approx.) rolled oats or quinoa (or half oats, half rolled quinoa – see below for gluten and grain-free)

230g (1½ cups approx.) of your choice of raw nuts and/or seeds (I used walnuts, hazelnuts, almonds, sunflower seeds)

1 heaped tablespoon of chia or flax seeds, preferably ground

80g (1 cup) desiccated or shredded coconut

 

Method

  • In a small pot, combine the butter, sweetener, cacao and cinnamon over a low heat, stirring until combined (a few minutes).
  • For a tastier slice, toast the oats, nuts, seeds and coconut in a large pan over a low heat for 5-10 minutes, stirring often (the coconut will colour).  Or if you’d prefer, simply combine the dried ingredients raw.
  • Allow to cool a little (if you’ve chosen to toast) and then pulse (quickly) in your food processor a couple of times to chop the nuts a little.
  • Add the wet ingredients and mix together until well combined.
  • Use a big wet serving spoon to press firmly into a small slice tin lined with baking paper.
  • Place in the freezer for 10 minutes to set.
  • Once set, remove from the tin and cut into squares.

 

Thermomix Method

  • Melt your butter, 1 minute, speed 4, temp. 90. Add the sweetener, cacao and cinnamon and mix 1 minute, speed 4, temp. 90.
  • Add the dried mix, mix 10 seconds, speed 4. Then process by using the turbo button to pulse a couple of times until the nuts are roughly chopped (to your preferred consistency).
  • Follow from step 5 above.

 

Variations

Dairy-free and vegan
Use coconut oil instead of butter.

 

Gluten and grain-free
Replace the oats with rolled quinoa and/ or millet.

 

Low-fructose
Choose the rice malt syrup instead of honey.

 

Nut-free
Use only seeds.

 

Store

Store in an airtight container in the freezer for up to 3 months. They will fall apart if not kept cool (especially the dairy-free version) so serve or pack from frozen and keep in a container with an ice pack if storing out of the fridge.

 

For more healthy inspiration and free recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au