Naughty & Nice Chocolate Oat Traybake
A perfect afternoon treat!
This scrumptious Naughty & Nice Chocolate Oat Traybake features a delightful mix of chocolate, coconut and cranberry. A superb trio!
Suitable for
Vegan, Gluten free, Dairy free
Makes
24 pieces
Ingredients
250g unrefined coconut oil
175g agave syrup
300g gluten free oats
50g desiccated coconut
115g dried cranberries
2 tbsp dairy free cocoa powder
250g vegan dark chocolate
1tbsp rapeseed oil
50g dried cranberries, roughly chopped
Desiccated coconut, for sprinkling
Method:
Lightly grease and line a 30cm x 18cm (12 inch x 7 inch) traybake tin with baking parchment. Preheat your oven to 170°C/325°F/Gas 3.
Spread the desiccated coconut into a clean baking tray and toast in the oven for around 3 to 5 minutes until golden brown. Then remove and allow time to cool.
On a medium heat, melt the coconut oil and agave syrup together in a pan. Place the oats, dried cranberries, cocoa powder and toasted coconut in a bowl and sift with a fork. Add the melted coconut oil and agave and mix well using a wooden spoon.
Spoon the mixture into the tin and spread evenly whilst pushing it into the corners. Try to make the surface reasonably smooth and then bake for 12 to 15 minutes until the edges are lightly golden and firm. Leave in the tin to cool completely.
For the topping
Place the chocolate and the rapeseed oil in a microwaveable bowl and melt in the microwave on a medium heat for 30 second bursts. Stir the chocolate and repeat, it should take approximately 1½ – 2 minutes.
Pour the melted chocolate over the cooled traybake. Spread the chocolate to the edges with a palette knife and tap the tray to remove any air pockets from the chocolate.
Scatter over the chopped dried cranberries and a handful of desiccated coconut.
Chill until the chocolate has set, then enjoy.
If you like this traybake, why not try our Gluten free Florentine Slab recipe.
