This slice offers unrivaled textures and delicious flavours
Prep Time 15 mins Cook Time 30 mins Difficulty Easy Serves 12
2 cups rolled oats
OR 1 1/2 cup oat flour
1/2 cup LSA
OR 1/2 cup almond meal
1/2 cup shredded coconut
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1 sweet potato (large)
4 tbsp nut butter
6 medjool dates
2 tbsp butter
OR 2 tbsp coconut oil
1 tbsp maple syrup
1/2 tsp vanilla extract
toppings of your choice (almond flakes, desiccated coconut and/or choc chips)
Prep Ingredients: Cook and mash the sweet potato. Remove the pits from the medjool dates.
Line a baking dish with baking paper and grease with butter or coconut oil. Preheat oven to 180°C.
If you haven't already done so, add 2 cups of oats in a food processor and blend to make oat flour. Transfer the oat flour into a large bowl and combine with the shredded coconut, LSA/Almond flour, cinnamon and nutmeg.
In the same food processor add the sweet potato, nut butter, dates, butter/coconut oil, maple syrup and vanilla. Blend until smooth.
Blend the wet ingredients with the dry ingredients and and stir until fully combined.
Transfer the mixture to the baking dish and bake for 15 minutes. Add your choice toppings and finish cooking for an additional 10 minutes.
Allow to cool before serving dividing into portions.
Gluten-Free adaptation: Substitute oats with quinoa flakes if sensitive.