OK! (Australia) - - Health -


• 200g med­jool dates, pit­ted

• 75g por­ridge oats

• 2 tbsp ca­cao pow­der

• 120g flaked al­monds


• 150g med­jool dates, pit­ted

• 350g smooth peanut but­ter

• 50ml co­conut milk (from a car­ton)


• 85ml maple syrup

• 10g ca­cao but­ter

• 2 tbsp ca­cao pow­der

• hand­ful of peanuts, roughly chopped


1 Line a 29x18cm bak­ing tray with bak­ing parch­ment. Start by mak­ing the base. Place the dates in a food pro­ces­sor and pulse un­til a paste has formed. Add the oats and ca­cao pow­der, and pulse un­til well com­bined. Fi­nally, add the flaked al­monds and give it a fi­nal pulse to mix them through. Spread the mix­ture out in the pre­pared tray and leave in the fridge to set for 10–15 min­utes un­til firm. 2 Make the mid­dle layer by plac­ing the dates in a food pro­ces­sor and puls­ing un­til a paste has formed. Add the peanut but­ter and co­conut milk and pulse un­til smooth. Spread the mix­ture over the base and leave to set in the fridge for 30 min­utes. 3 Fi­nally, make the top­ping by plac­ing the maple syrup, ca­cao but­ter and pow­der in a small pan over a low heat. Heat un­til the ca­cao but­ter has melted – around 5-10 min­utes. Pour the mix­ture over the peanut but­ter layer and use a spat­ula to spread it out evenly. Leave to set in the fridge for 1-2 hours, sprin­kling a hand­ful of chopped peanuts over the top af­ter about 1 hour, when it’s quite firm but be­fore it has fully set. When ready, lift the mix­ture out of the bak­ing tray and cut into slices or squares.

Ex­tracted from De­li­ciously Ella: The Plant-based Cook­book by Ella Mills (Wood­ward), (Ha­chette Aus­tralia, $32.99)

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