I wasn’t going to share this recipe because they ended up looking such a mess! Then I realised no one cares. These beauties are the messiest thing (because I didn’t follow my own advice of pressing the mix down before baking) but the flavour is an absolute killer and that’s all that really matters, right!?
INGREDIENTS:
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup strong, fresh coffee
- 1 tsp cacao powder
- 2 tsp chia seeds
- 2 cups of jumbo rolled oats
FOR THE TOPPING:
- 1 tsp coconut oil
- 2 tsp fresh coffee
- 1 tsp cacao
- Half a bar of dark chocolate
METHOD:
- In a heated pan, mix together the coconut oil, syrup and coffee
- Add in the cacao and chia seeds
- Remove from the heat and mix in the oats
- Bake at 180oC for 25 minutes in a parchment paper lined tin
- Make up the topping in a heated pan
- Once cooled pour on the chocolate topping and cover with chocolate espresso beans & all of the toppings