Ingredients
10 total- 350g sweet potatoes, cooked and mashed to give 200g mash
- 250g porridge oats (gluten-free if required)
- 30g quinoa pops or rice pops cereal
- 100g dark chocolate, chopped
- 8 tbsp maple syrup
- 4 tbsp coconut oil, melted and cooled
- 2 tsp vanilla extract, plus ¼ tsp
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 5 dates
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a 23cm square baking tin with baking paper.
Step 2
In a large bowl, mix the 200g sweet potato mash, porridge oats, quinoa pops, chocolate, maple syrup, coconut oil, vanilla extract, ground cinnamon and ground ginger together well. Spread out into the prepared tin and pat down firmly with the back of a spoon. Bake for 30 mins, or until golden with darkened edges. Allow to cool completely in the tray, then lift out and cut into 16 squares.
Step 3
Meanwhile, for the date caramel, remove and discard the pits from the dates, place the dates in a heatproof bowl and cover with just-boiled water. Leave to soak for 10 mins.
Step 4
the vanilla extract, until smooth (or place in a bowl and use a hand-held stick blender). Add a little more water if necessary to get a thick drizzling consistency.
Step 5
Drizzle the squares with the date caramel. Store in an airtight container in a cool place for up to 3 days.