Chocolateyyyy, coconuty, crunchy and vegan!
It’s veganuary ! So of course I had to bake something vegan. And chocolatey, because its the best. Plus, I feel lots of people don’t realise that you can make such delicious, chocolatey bakes that are dairy free, but this lovely little recipe will change anyone’s minds!
One of the main base ingredients is dates which I don’t reallyyy love on their own, but, when they’re blended up they become all gooey and sticky and basically taste like caramel! So they are a perfect ingredient to bind your bakes together, and are a healthier alternative to caramel- a win win in my eyes. Plus I really wanted to use them because dates are in season at the mo (see my previous blog post ‘Fruits and Vegetables in Season‘). Though the only teeny little downside is they’re super sticky and get everywhere, so if you don’t like getting your hands dirty then maybe they aren’t for you… (but you’ll really be missing out).
An extra little food fact about dates is that they’re high in fibre, particularly insoluble fibre- the ones I used contains 12.6g fibre per 180g. This means they’re really good for cardiovascular health, meaning they could help lower LDL (bad) cholesterol and help protect against heart disease. Soluble fibre also is great for digestive health and it helps you feel fuller for longer. Sooooo go get baking this recipe!
(for the base)
- 80g rich tea biscuits
- 180g pitted dates
- 75g desiccated coconut
- 2 tbsp. golden syrup
- 1 tbsp coconut oil, melted
(for the top)
- 100g dark chocolate (I used 74%)
- 2 tbsp. coconut oil
- Extra coconut to decorate
- Other decorations of choice
- Crush the biscuits in a bowl using the end of a rolling pin.
- Tip the desiccated coconut into the biscuits and mix together.
- Add the dates, coconut oil and syrup into a food processor and whiz together until all the dates are broken up and the mixture is sticky.
- Tip the date mixture into the biscuits and coconut and mix together.
- Line a 20cm cake tin (a slightly smaller one such as an 18cm tin would work fine too) with grease proof paper and then press the biscuit, coconut mix down into the tin so its all flat and neat.
- Melt the chocolate and coconut oil over a pan of simmering water until the chocolate is completely melted.
- Tip the chocolate mix over the biscuit and coconut base.
- Sprinkle with extra desiccated coconut and toppings of your choice then place in the fridge for about an hour to fully set.
- Here you have you’re easy, gorgey, vegan bake!
Charlotte 💕 x