Make our cover recipe,
Recipe CASSIE BEST Photograph SAM STOWELL
Food styling ELLIE JARVIS
Styling SARAH BIRKS
COOK THE COVER Make our slow cooker cheesecake and share your photo #bbcgoodfood #cookthecover
The new domestic goddess knows that you can use natural, nutrientrich ingredients to create delicious treats, such as these vegan, glutenfree bars. They’re just as sticky and moreish as the original versions.
MAKES 16 PREP 30 mins plus chilling COOK 5 mins MORE EFFORT
For the base
150g cashew nuts
50g rolled oats
4 medjool dates, pitted
50g coconut oil, melted
For the filling
350g pitted medjool dates 125ml unsweetened almond milk 25ml maple syrup
150g coconut oil
1 tsp vanilla extract
For the topping
150g coconut oil
5 tbsp cocoa powder
2 tsp maple syrup
1 Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.
2 For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft, then tip into the blender, add the vanilla extract and blitz to a smooth purée. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping. 3 Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to 1 week. BENEFITS vegan • gluten-free
PER BAR 373 kcals • fat 28g • saturates 20g • carbs 25g • sugars 20g • fibre 3g • protein 4g • salt none