Exotic Oat, Cashew & Coconut Slice
No reviews
Serves 12
20 minutesprep time | 15 minutes Processing Time
A tropical treat with Oat, Cashew, and Coconut Slice. This exotic recipe combines creamy cashews, shredded coconut, and hearty oats for a delicious escape.
- Plant based
Nutritional Information
-
2 cups Harraways Rolled Oats
-
85g butter
-
½ cup brown sugar
-
½ tsp salt
-
1 tbsp golden syrup
-
½ cup desiccated coconut
-
¼ cup cashews
-
½ cup dark chocolate
-
Toasted coconut pieces
-
¼ cup freeze-dried raspberry
-
¼ cup roasted cashews
Ingredients
Base
Topping
Hidden
Exotic Oat, Cashew & Coconut Slice
No reviews
Serves 12
20 minutes prep time | 15 minutes Processing Time
A tropical treat with Oat, Cashew, and Coconut Slice. This exotic recipe combines creamy cashews, shredded coconut, and hearty oats for a delicious escape.
- Plant based
Nutritional Information
-
2 cups Harraways Rolled Oats
-
85g butter
-
½ cup brown sugar
-
½ tsp salt
-
1 tbsp golden syrup
-
½ cup desiccated coconut
-
¼ cup cashews
-
½ cup dark chocolate
-
Toasted coconut pieces
-
¼ cup freeze-dried raspberry
-
¼ cup roasted cashews
Ingredients
Base
Topping
Hidden
Method
-
Preheat the oven to 180ºC. Grease and line a slice pan with baking paper.
-
Combine the oats, pine nuts, dates, linseeds and cinnamon in a large bowl and make a well in the centre.
-
Add oil, banana and egg to the well. Stir until just combined. Spread over the prepared tin.
-
Bake for 35 minutes or until firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
-
Cut into slices. Drizzle with the melted chocolate and allow to set. Store in an airtight container in the fridge for up to 5 days.
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