Many years ago, Libby Shared her Choc Oat Slice and it was always a winner.
That slice was the base inspiration for this one that we now make in our house.
It is a great afternoon tea and lunchbox friendly too!
- 150g Nuttelex, or other vegan butter, room temp
- 100g Sunflower seed butter (or nut butter if your diet/school allows)
- 1/2 cup coconut sugar
- 1 tsp vanilla bean paste
- 3/4 cup oats (OR flaked Quinoa OR crushed puffed rice)
- 1/2 cup shredded coconut OR 3 GF weet-bix
- 3/4 cup seeds (I like a mix of pepitas, hemp, chia and flax)
- 1/3 cup cocoa
- pinch pink salt flakes
- 1.5 tsp GF baking powder
- 1 cup flour (GF mix or spelt)
- 4 tbsp aquafaba (liquid drained from a can on chick peas) OR 1 whole egg plus 1 tbsp water.
*If your diet allows, you can replace some of the seeds with some of your favourite nuts … hazelnuts are particularly yum!
See below the recipe for a twist on this recipe that boosts the fibre and reduces the fat content.
Place the oats, sugar, coconut and seeds into your processor and blitz until quite fine (Speed 7, 8 seconds).
Add in the flour, cocoa, salt and baking powder and mix again until well combined (Speed 4, 6 seconds)
Add in the vegan butter, seed butter and vanilla and pulse several times to combine.
Start processing again and add aquafaba through the top chute as you are mixing (on Sp 4). Process until all combined (about 8 seconds).
Tip into a lined baking dish and press down firmly (the bottom of a glass is helpful).
Place into a preheated moderate oven and bake for approximately 20 mins.
Allow to cool completely then ice if desired, then slice.
We mostly leave this one plain, but if we ice, we make our icing from:
- 1 tbsp vegan butter and
- 1/4 cup chopped dark chocolate, melted together. Then whisk in
- Pure icing sugar, approx 5 tbsp (add more if needed).
Allow to cool and then slice. Store in the fridge for up to a fortnight (good luck with that!!)
For a twist on this one that reduces the fat content and boosts the fibre, I knock back the butter and seed butter to 50g each and add in 1 medium over ripe banana and 1/4 cup tinned chick peas