Cook time: 25-30 minutes
Total time: 1 hour
400 grams dates
200 ml water
1 teaspoon vanilla bean seeds
2 tablespoons date syrup (100 % natural date syrup)
2 cups (4, 5 dl) gluten free oats
1/2 cups (1,1 dl) coconut flakes
1 teaspoon cinnamon
1 teaspoon cardamom
Pinch of salt
4 tablespoons coconut oil (melted)
Garnish 100 g dark chocolate (75%) - optional!
Preheat oven to 175 °C or 350 degrees F.
In a saucepan over low heat, bring the dates, water, date syrup and orange zest to a boil. Stir constantly with a wooden spoon or until the dates have fallen apart. Remove from heat and let it cool. Transfer the paste to a food processor and blend until smooth.
In a mixing bowl, combine oats, coconut flakes, cinnamon, cardamom and salt. Melt 4 tablespoons of coconut oil. Add the melted coconut oil into the oatmeal mixture and stir to combine.
Press half of oatmeal mixture into the prepared pan. Pour the cooled date filling evenly to oatmeal mixture. Finally add the remaining oatmeal mixture evenly over the date filling.
Bake for about 25-30 minutes. The top should be golden brown. Let it cool completely at room temperature for at least 1 hour. Put it in the fridge for 1 hour. Cut into squares. Drizzle the squares with dark chocolate (optional).
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