Free from nuts, dairy, refined sugar, they’re plant based, gut and skin loving, and so easy to make ahead for the week. Bookmark this recipe and tag a friend who’s always on the hunt for healthy snacks.
CHOC TAHINI OAT SLICE
Nut free / Dairy Free / Plant based
Makes 12-16 pieces
Oat base:
2 cups rolled oats
½ cup pepitas
¼ cup hemp seeds
¼ cup chia seeds
½ cup collagen powder (I used Chief. Nutrition)
3 tbsp coconut oil
4 tbsp maple syrup
½ cup tahini
⅓ cup alternative milk e.g. soy
Choc topping:
⅓ cup coconut oil
¼ cup maple syrup
⅓ cup tahini
2 tsp vanilla extract
⅓ cup raw cacao powder
Line a 20x20cm square cake tin with greaseproof paper. Add oats, pepitas, chia and hemp seeds to a large mixing bowl. If using collagen powder at this stage add to the bowl too. Melt the coconut oil and maple syrup together in a bowl, then stir through the tahini until creamy. Pour into the bowl with oats and seeds, add milk, mix, then press into lined tin. Set in the freezer whilst making the topping. For the topping add coconut oil, maple syrup and vanilla to a heat proof bowl and microwave or melt on low heat on stove top. Once melted together remove from heat and whisk in the tahini and cacao until creamy and smooth. Pour over the top of the base ingredients and set in the fridge for 4-5 hours. Slice into pieces and enjoy. Store in the fridge for up to 2 weeks.
