Scale
Ingredients
- 1/3 (80ml) cup milk (of your choice)
- 1 tablespoon pure maple syrup
- 6 medjool dates, pit removed
- 2 bananas
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup (150 grams) plain wholemeal flour
- 1 teaspoon baking powder
- 1 cup (80 grams) desiccated coconut
- 1 cup (100 grams) rolled (traditional) oats
- 1 teaspoon cinnamon, ground
- 1 teaspoon mixed spice
- 2 carrots, grated
- white choc yoghurt topping;
- 50 grams white chocolate
- 1 tablespoon greek yogurt
- 1 teaspoon vanilla bean paste (or extract)
- mandarin zest (to serve)
Instructions
- Preheat oven to 160 degrees celsius and line a 20cm x 20cm tin with baking paper. Set aside. Place milk, maple syrup, dates, banana and vanilla into the bowl of a food processor and blitz for a minute. Add flour, baking powder, coconut, oats, cinnamon, mixed spice and carrot and blitz until combined. Pour mixture into prepared tray and flatten. Bake for 20-25 minutes or until golden. Place onto a wire rack to cool completely. Place chocolate into a microwave bowl, heat on high in 15 second intervals (stirring occasionally) until chocolate is melted. Add yoghurt and vanilla and stir to combine. If the mixture splits simply heat for 10-15 seconds and stir again. Drizzle over cooled bars, top with mandarin zest (optional) and cut into 8 serves.