These dark chocolate covered bars are packed with nuts, seeds, fresh blackberries and oats; they’re essentially loaded flapjacks without the refined sugar and dairy, so you can feel a little better about having that extra piece (plus they’re vegan and absolutely don’t taste like those cardboard-esque ‘healthy’ alternatives to baked goods- you know the ones I mean).
175g coconut oil
175g your favourite nut butter (I used a combination of almond and peanut)
175g agave syrup
400g oats (I used Royal Oats Jumbo variety which you can find here)
1tsp ground cinnamon
1tsp ground ginger
50g chia seeds
150g shelled pistachios, roughly chopped
200g fresh raspberries
200g fresh blackberries
150g dark chocolate
freeze dried raspberries (optional)
a few chopped pistachios (optional)
Preheat the oven to 170c (325f/ gas mark 3). Grease and line a square brownie tin (about 22x22cm).
Place the coconut oil, nut butter and agave syrup in a saucepan and heat gently until everything melts together, then set aside.
In a large bowl stir together the oats, spices, salt, seeds, pistachios, blackberries and raspberries. Pour the slightly cooled nutty liquid into the bowl and mix until the dry ingredients are all evenly coated (don’t be too rough with the berries as they can break up quite easily- you want some to remain whole!).
Tip the oat mix into the prepared tin and pack down with the back of a spoon. Bake for 25-35 minutes or until the top is golden brown.
Once baked, leave the traybake to cool completely in the tin. When it’s cooled and set up a little melt the dark chocolate (either in a ban marie or in short blasts in the microwave) and spread evenly all over the top. Sprinkle on the freeze dried raspberries and chopped pistachios (if you’re using them) and chill until the chocolate has set. Slice into bars and enjoy!
I am not a smoothie bowl, hot lemon water, yoga at 5am kinda gal (this is probably obvious from the content on here)… I am more the rolls out of bed at 6:30, leaves the house at 7am and grabs a rubbish coffee at the station before dozing/ being irritable on the train type…
That being said, putting this together last weekend and enjoying it as a leisurely Sunday morning breakfast did have me considering making it regular thing. It’s made, really simply, by combining the Savse Super Purple smoothie with frozen bananas and cinnamon- what you get is a sort of frozen yoghurt consistency which you can then finish with the obligatory insta-worthy toppings. It’s really tasty, refreshing and filling- give it a try and don’t knock it till you’ve tried it!
Ingredients (makes 2 bowls):
4 frozen bananas
1 bottle Savse Super Purple smoothie
1/2 tsp cinnamon
For the toppings, I used: 1 tbsp peanut butter, a few blackberries, some crushed hazelnuts, mixed seeds, raspberry powder, matcha powder, fresh blueberries and banana slices
Place your bananas in a food processor and blitz until smooth. Add the Savse smoothie and cinnamon then blitz again until well combined.
Pour into two bowls and finish with your favourite toppings. You could use granola, coconut shavings, jams, fresh fruit, cacao nibs, nuts or anything else that takes your fancy! It’s as easy as that.