Vegan & Gluten-free
Approx. 10-12 (dependant on size)
4 hours in the fridge
For the base:
For the filling:
For the chocolate topping:
* Available at Holland & Barrett
For the base, pop the macadamias, pecans and dates in a food processor and blitz until finely chopped. Add the oat bran, poppy seeds and coconut oil and then mix again until a sticky dough is formed.
Grease the baking tray (We used a 23cm x 12.5cm cake tray) and then transfer the mixture into it, pressing with the back of a spoon to form an even layer then place in the fridge.
For the filling, put the dates into the food processor until finely chopped. Add the rest of the ingredients and mix until well combined before spreading all over the base with a spatula. Pop into the fridge while you take care of the topping.
Place all the chocolate topping ingredients into a metal or glass bowl over a pan of simmering water, stirring constantly.
Once the mixture has come together and thickened, pour it over the filling and allow to cool before sticking it in the fridge for four hours or until set.
Slice, serve & enjoy!
Recipe created by Joanna Stankiewicz
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