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Tuesday, 8 July 2014

Caramel & Coconut Oat Bar with Homemade Chocolate (processed sugar free)


Oaty/flapjack bars are one of the easiest things to shove in your bag for when you need a snack on the go. I find one of the problems with these kind of thing's is either they're full of rubbish and taste like fat or they taste like they're healthy. Sometimes you just want something you don't realise is bad, although if you have a little time to wait for something to freeze peanut butter cups are the ultimate "tastes bad but it's all good" recipe. If you're on the go though, this is so much more useful, and my brownie pancakes, I used to pre-make them pop them in a bag and take them everywhere. I almost sometimes forget all the thing's I've baked and loved in the past because there's so many options.

I actually got this idea in a round about way from my peanut butter caramel popcorn and I just can't resist adding coconut to anything. I wanted a healthy flapjack/oaty bar that didn't just taste like it was good for you, I kept it pretty plain with just oats and desiccated coconut but you can add anything to it really, sun flower seeds or chopped nuts would go really well in this.

For the oat layer
45g/2 tbsps of Peanut butter
35g/2 tbsps + 2 tsps of Coconut oil/butter
55g/ Honey/agave syrup
150g/1 1/2 cups + 2 1/2 tbsps of Oats
3-4 tbsps Desiccated coconut

For the chocolate layer, for full chocolate bar recipe click here
55g/4 tbsps Coconut oil/butter
55g/2 1/2 tbsps of Honey/agave syrup
20g/1 tbsp Cocoa powder

Pre-heat the oven to 170C/340F/Gas Mark 3
Measure out the oats and peanut butter and set aside.
Put the oil and honey in the saucepan and let boil for 30 seconds, remove from the heat and quickly whisk in the peanut butter. Stir the oats and coconut into the mixture and spoon mixture into a 2lb loaf tin.
Bake in a pre-heated oven for 20 minutes
While the oat layer is cooling place the oil and honey in the sauce pan and heat until melted. Whisk the cocoa powder in and pour the chocolate mixture over the oats.
Sprinkle with desiccated coconut and refrigerate.

Alternatively you could use dark chocolate instead of homemade chocolate

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