-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
BASE
| 220g | oat flour |
| 70g | coconut oil |
| 70g | date syrup |
| Pinch of salt |
FILLING
| 70g | chocolate |
| 50g | tahini |
CRUMBLE TOPPING
| 110g | oat flour |
| 55g | oats |
| 35g | coconut oil |
| 50g | date syrup |
THE NUTTY CREAMY SESAME GIVES THIS CRUMBLE A SOFT FUDGEY CHOCOLATE GANACHE IN BETWEEN THE CRUNCHY OATS
METHOD
- Melt coconut oil
- Mix together base ingredients until a dough is formed
- Press into a baking tray
- Freeze whilst you make the filling ~ 20 minutes
- Melt the chocolate using a Bain Marie
- Stir the tahini into the melted chocolate bowl
- Pour over the base and freeze
- For the crumble topping, melt the coconut oil and mix the crumble ingredients together
- Bake for 20-30 minutes until golden brown
- Leave crumble to cool
- Pour over chocolate tahini layer, pressing down to ensure that the bottom layer sticks to the filling
- Slice and serve 🍫 or eat it for breakfast the next morning!