Rose & Cranberry Oat bars with Activated Charcoal icing

OAT BASE

2 cups of Gluten free oats

Half a cup of maple syrup

2 tbsp Beetroot juice for the pink colour OR pink colouring

1 cup of cranberries

Half a cup of sunflower seeds

Half a cup of vegan marshmallows

Pinch of salt

Half a cup of Coconut oil

4 tbsp of rose water

ICING

Icing sugar

vegan cream cheese

3 tbsp of coconut milk

3 tablespoons of DETOX BREW (by mistydayplantpotions) – more for a darker colour

 

Instructions:

  1. Melt the coconut oil, maple syrup, pink colouring and rose water in a frying pan.
  2. While your liquids are melting, blend 1 cup of oats until it becomes flour.
  3. Add the blended oats along with the other cup of whole oats into the frying pan.
  4. Add all other ingredients – salt, sunflower seeds, cranberries and marshmallows.
  5. Stir until the mixture combines together.
  6. Pour into a non stick square tray.
  7. Using a spoon or a spatula, spread the oat mixture evenly until it is flat, making sure to cover the edges.

8. Place into the fridge until you prepare the icing.

9. In a bowl, mix together all the icing ingredients mentioned above, apart from the DETOX BREW powder.

10. Mix until it becomes a thick liquid.

11. Take 3 tbsp of the icing a put into a cup (this is only to get a different shade of grey so that you can decorate the icing, ignore this part if you don’t care about that :)) add a pinch of the DETOX BREW powder and mix until it becomes a light grey.

12. Add the rest of the DETOX BREW powder into your original icing mixture until it becomes dark grey/black – whatever shade you like.

13. Pour the darker icing evenly on top of your oat mixture.

14. If you did decide to make a lighter shade of grey, using a fork or a knife just kind of lightly make whatever patterns you desire 🙂

15. To finish off, top with sun flower seeds, cranberries and marshmallows. I added some coconut and cornflower for a bit more colour.

16. Place into the fridge for 2 hours min.

 

17. Cut into squares or rectangles and serveeeeeee. Or take pictures like I did whilst your family is moaning at you to hurry up so that they can try it.

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Caramel and White Chocolate Oat Squares

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They were originally supposed to be JUST oat bars so that I could call them healthy but as always I took it too far to satisfy my sweet tooth and added that niiiiiceeee caramel layer. I am forever hearing “its nice but why is it so sweet?” when the family try, literally, EVERYTHING I make…sorry.

Any way heres the recipe, they are honestly really nice though…

To make the oat base:

120 grams of coconut oil

1/4 cup of maple syrup

2 cups of oats (blended so that it becomes flour)

50 grams of quinoa flour (optional)

1 tsp of cinnamon

2 handfuls of dried apricots and raisins

Handful of pumpkin seeds

Melt the coconut oil and maple syrup until they have combined. Add the oat flour and quinoa flour and stir together until it becomes kind of a sticky, rough dough. Pour the mixture into a non stick baking tray, flatten using a spoon until it fills the tray evenly, including the edges.

Cook for 15-20 minutes.

While that is cooking, prepare your caramel and white chocolate mixture…

Caramel and white chocolate mixture:

Half a cup of vegan white chocolate

1 tbsp of caramel syrup

1 tsp of salt

Half a cup of dates

Half a cup of hot water

3 tbsp of coconut oil

1 tbsp of vegan butter

Put the dates, salt and caramel syrup into the blender, cover with boiling hot water and blend. Then add the white chocolate and stir until melted. You can either do this OR make the white chocolate separately. If you want to make it separately, just melt the white chocolate with the coconut oil and butter.

Once your oat base has cooked and cooled down, pour the date and white chocolate mixture over the top of it, also making sure to cover the edges.

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Cool in the fridge overnight or until the caramel has hardened.

xxx