Ingredients
For the base
- 100g oat flour
- 3 tablespoons maple syrup/honey
- 3 tablespoons coconut oil
- 1-2 tablespoons water
For the topping
- 150g coconut sugar
- 100g maple syrup
- 100g coconut oil
- 2 tablespoons Linwoods Milled Flaxseed with Almonds, Brazil Nuts, Walnuts & Co Enzyme Q10
- 1 tablespoon cornflour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 75g walnuts
- 75g almonds, chopped
- 75g dark chocolate, chopped
- 1 teaspoon crushed rock salt
Instructions
- Preheat the oven to 170 degrees C and grease and line a 20cm loose-bottomed tin.
- Place the base ingredients into a food processor or blender and use a low setting to combine into a dough-like texture, Tip into the tin and use your fingers to press in and cover the base.
- Bake for 8-10 minutes then leave out the oven.
- Meanwhile place the coconut sugar, maple syrup and coconut oil in a pan and simmer for 3-4 minutes then remove from the heat.
- Whisk together the flaxseeds, cornflour, cinnamon and vanilla with 2 tablespoons water and set aside for 10 minutes.
- Whisk this into the coconut sugar mixture to combine then mix in half of the nuts and chocolate. Pour this over the part-baked base then sprinkle over the rest of the nuts and chocolate on top. Bake for a further 20-25 minutes.
- Leave to cool completely then chill for at least 2 hours. Remove from the tin, slice into 6-8 then serve!
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