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).
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 antioxidant. If you choose the gluten and grain-free version, the protein content increases.
150g of butter (or coconut oil), melted
170g (½ cup) of sweetener (rice malt syrup or raw honey)
30g (¼ cup) of raw cacao powder
1 teaspoon of cinnamon powder
130g (1½ cups approx.) rolled oats or rolled 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
Dairy-free and vegan
Use coconut oil instead of butter.
Gluten and grain-free
Replace the oats with rolled quinoa and/ or millet.
Choose the rice malt syrup instead of honey.
Use only seeds.
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 icepack if storing out of the fridge.
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