Anyone who knows me can attest to the fact that I’ve got a really sweet tooth, so it won’t come as a surprise to hear that since going dairy-free I’ve been really missing things like chocolate sweeties and cakes. However, I decided to take this problem in hand and create my own dairy-free traybake slice, resulting in this incredible date and oat chocolate traybake.
This recipe produces an incredibly easy to make caramelly traybake that’s packed full of nutrients, minerals and fibre. It has a crispy, biscuity toasted oat and date base and is topped with a thick, gooey caramel-like date puree which acts as a wonderful, healthier substitute for real (dairy) caramel. It’s topped with a generous layer of dark chocolate which has been softened slightly through the addition of a little bit of coconut oil, ensuring that the chocolate top isn’t rock hard and melts all over your fingertips as you munch (like any decent chocolate treat should!).
I’ll be honest, a food processor, blender or Nutribullet is pretty essential for this recipe because the base and filling need to be blended until smooth. However, with the aid of my food processor this literally took me all of 15 mins to make, so I think that’s worth any initial outlay concerns you might have regarding treating yourself to one.
This date and oat chocolate traybake recipe is very simple to follow. The only thing I would say is that the amount of coconut oil required for both the base and middle layer depends on the moistness of the dates you’re using, but if you’re struggling to bring it together then you can just either add a bit more melted coconut oil to your mixture or a bit of hot water. It’s no problem and won’t affect the overall taste at all.
I loved this traybake recipe and it made a very generous tray full of delicious chocolate treats. The main problem was simply trying to stop at munching only one…
For the base:
350g pitted dates
3 tbsps of coconut oil (melted)
For the filling:
350g pitted dates
50g ground almonds
4 tbsps of cashew nut butter
100g coconut oil (melted)
1/2 tsp salt
3 tbsps of hot water
For the topping:
200g dark chocolate
2 tbsps coconut oil
To make the base layer:
Preheat your oven to 180°C/160°C Fan/350°F/Gas mark 4.
Spread the oats in a thin layer on a baking tray and bake in the oven until golden brown. Leave to cool.
Place the dates and toasted oats into the food processor/Nutribullet and pulse until it forms a sandy texture. Add the coconut oil and blend again until it forms a dough that sticks together. (If necessary, add a bit of hot water to help bind it together.)
Pour into a traybake tin (roughly 20cm by 30cm in size) and press it down so it forms a base. Put it in the fridge to harden.
To make the filling:
Put all of the filling ingredients into the food processor/Nutribullet and blend until it forms a very smooth paste. (If it’s not coming together add a little bit of hot water to loosen the mixture a bit.)
Spread the filling over the base layer and put it back in the fridge.
To make the topping:
Melt the chocolate and coconut oil together in a jug and once it’s liquid pour over the traybake.
Place in the fridge and once it’s set, cut into slices and serve.