(serves 6)



Baking tray 


3 cups of gluten free oats 

5 cups dates 

1 cup cashew

3/4 cup Kuka Cold Brew

1/4 water 

2 cup coconut oil (melted)

1 tsp salt 

1/2 cup cacao powder 

2 tbsp agave syrup 


Add all 3 cups of oats and 2 cups of dates together in a blender until the ingredients sticks together.

Line a tray bake tin with baking paper. 

Press the base ingredients into the tin, really press it down using the back of a spoon to make it really smooth and even.

Pop in the fridge while you make the filling.

In a blender add the remaining dates, cashews, Kuka Cold Brew, and salt.

Blend until smooth then slowly add 1 cup coconut oil whilst the blender is still spinning.

Combine well then spoon out on top of the base and smoot it all out evenly. Pop back in the fridge.

In a blender mix the cocoa powder and coconut oil. Slowly add the agave until its combined. 

Spread on top of the caramel.

Set in the fridge over night before cutting up into slices. Enjoy!

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