This delicious cake is now in our shop ready to be sampled and so I thought as it's going down a treat it will be this weeks star recipe :)
All you need are the following ingredients and about 10 minutes spare - perfect!
2 cups x Gluten Free Oats
1/2 cup of raw cacao powder
1/2 a jar of Biona Organic Coconut Oil
1/2 a cup of Brightlingsea Local Honey
1/2 a jar of Meridian chunky peanut butter
1/2 cup of Cornflower Organic Raisins
1/2 a cup of Cornflower blanched peanuts
You can also add a handful of sesame seeds for added calcium, a handful of chia seeds for protein, antioxidants and minerals and a handful of sunflower seeds :D
Mix oats and raw cacao together in a bowl so the oats are dry and completely coated in cacao powder.
Melt the coconut oil, peanut butter and honey together in a pan on the lowest heat to melt gradually - You can always add more honey to taste as you go along.
Add the raisins, peanuts, and any other additional seeds you fancy to the oat mixture.
Pour the coconut oil, honey and peanut butter over the oat mix.
Line a cheesecake tray or 9" shallow pan with the mixture and pat it all in until its nice and compact - place in freezer while you make the ganache
Chocolate Ganache - This is an optional extra as you could just roll the above mixture into balls or bars and store them in the fridge - but if you have friends over and want a yummy healthy dessert then this ramps it up to that option :D
1 cup maple syrup
1 cup coconut oil
1/2 a cup of raw cacao powder
Mix it all in a pan, allow it to melt, food process it until it thickens like a fudge sauce and VOILA you have the worlds BEST ganache
Remove the base from the freezer and pour over the top, adding any additional nuts to the top for presentation :)