Ingredients:
- 300g gluten free oats
- 200g desiccated coconut
- 100g roasted hazelnuts
- 100g buckwheat
- Handful mixed seeds - (pumpkin seeds / sunflower seeds)
- 200ml honey
- 6 tbsp coconut oil
- 1 tbsp vanilla essence
- Pinch Himalayan Pink Salt
- 300g dark chocolate
Method:
- Place the oats, coconut, seeds, buckwheat & roasted hazelnuts on an oven tray (or two of them) and toast in the oven for 15-20 mins until mixture is golden.
- Melt coconut oil with honey, and add salt & vanilla essence
- Add this to dry ingredients
- Ensure the oat mixture is well coated with the coconut oil / honey mixture
- Spoon mixture into a lined baking tin, ensuring it is tightly packed.
- Pour over melted chocolate, and spread evenly.
- Place in freezer x 45-60 minutes.
- Slice & Enjoy.
Comentários