Ingredients
For the oat base:
- 125 g butter
- 2 tbsp maple syrup
- 100 g small oatmeal
- 60 g grated coconut
- 150 g flour
- 80 g of whole cane sugar
For the chocolate topping:
- 150 g good dark chocolate for dessert
- 20 g butter - sweet
Preparation
- Preheat oven to 160°. In a saucepan, melt the butter with the maple syrup. Set aside.
- In a bowl, mix the oats with the coconut, flour and cane sugar. Add the melted butter to the maple syrup and mix well to obtain a homogeneous mass. Pour into a square or rectangular pan lined with baking paper, press down well with your fingers and bake for 20 minutes. Let cool.
- Melt the chocolate and butter in a double boiler, cut into small pieces. Once the mixture is smooth and shiny, pour it over your cooled oatmeal. Leave in the fridge for 2 hours, if you want the chocolate to set. If not, you'll have a lot of it, but it's good too.
Notes
Recipe adapted from "Elle à table" March-April 2021
Did you make this recipe?Mention @annas.eats_firecooking