Makes approx 8-12 squares
- 1 cup gluten free porridge oats
- 5 medjool dates
- 1 cup mixed nuts
- 1/4 cup melted coconut oil
- 1/4 tsp vanilla bean powder
- 1/4 cup cocoa powder
Pulse all the base ingredients (other than the oats) in a food processor so that the nuts are coarsely chopped and the soft medjool dates are well blended through. Stir through the oats to coat evenly.
Press the mix firmly into an 8” lined square tin.
For the topping, mix the ingredients together and spread over the base. Allow to chill for an hour to firm up. Best served straight from the fridge.