Made with just five ingredients, these plant-based chocolate and oat squares have a delicious swirl of tahini and sea salt to create a delectable dessert the whole family will love.
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Be warned… these are completely addictive! It’s incredible just how delicious these squares are, considering you can make them with just five simple ingredients with ingredients you probably already have in your kitchen cupboard.
To make the base, blitz your oats into a flour, blend with gooey sweet dates before topping with chocolate and finishing with a tahini swirl.
I used beautiful sweet and runny tahini, which works perfectly for this recipe, however If you have more solid tahini, just add a little melted coconut oil/maple syrup to loosen; the sea salt flakes take these squares to the next level – sweet but slightly salty.
You need to store them in the fridge, otherwise the topping will melt.
Plus, I love them straight out of the fridge, all cold and crispy!
I hope you like this recipe, love Niki xxx
Made with just five ingredients, these plant-based chocolate and oat squares have a delicious swirl of tahini and sea salt to create a delectable dessert the whole family will love.
Prep time: 10 minutes mins
16 squares
4 from 1 vote
Ingredients
- 150 g oats of choice
- 300 g Medjool dates pitted
- Pinch sea salt flakes
- 200 g vegan chocolate
- 2 tbsp coconut oil
- 2 tbsp runny tahini or peanut butter
- Pinch sea salt flakes
Instructions
First, add the oats to a food processor and blitz to a fine crumb.
Now add the dates and sea salt, and blitz again until you get a chunky dough.
Line a small tray with baking paper, then transfer the oat mix.
Squish down to cover the base, including into all four corners.
Into a small saucepan, break up the chocolate, then add the coconut oil and heat gently on a low heat until melted. Don’t over stir.
Once melted, pour over the oats to cover.
Drizzle the tahini over the top of the chocolate and use a knife or toothpick to swirl the two around a little to make your swirls.
Sprinkle some sea salt flakes on top and pop in the fridge to firm up. This will take at least an hour.
Keep in the fridge and enjoy.
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More Recipes with Chocolate, Tahini or Oats
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Discuss this Recipe with Niki
5 Responses
Hi, I’m not vegan but love your recipes. Rainbow Bowls is my current go to recipe book! Anyway, sorry, just wondering what I could use instead of coconut oil as that doesn’t agree with me. Thanks
Reply
I loved these! So easy and delicious. The only thing I couldn’t get right was the swirl. Despite my tahini being runny, it just sat in pools on top of the chocolate, even with directly popping it in the fridge. Did I need to cool the chocolate before adding the tahini? Also, there’s a direction to “coconut cover” in Step 4…not sure what that means. Thank you for a quick and tasty dessert!Reply
Hi Jennifer
The tahini will sit there, you need to swirl it around with a tooth pic or skewer to swirl it around.
Hope that helps.Love, Niki xxx
Reply
Hi Nikki. Your ideas are incredible. Oats are not good for me thoug! Could i replace with buckwheat groans? Many thanks!!
Reply
Hi Daniela
oh I would go for ground almonds instead.
Love
Niki xxxReply
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