Ingredients
Units
Scale
For the base:
- 1 1/2 cup of rolled oats (you can easily take normal oats and blend them until you get a fine flour)
- 2–3 ripe medium bananas (depending on if you’d like a strong banana taste in the base)
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
For the caramel:
- 1 1/2 cups soaked dates
- 1/3 cup almond milk
- 1 Tbsp nut butter
- 1/2 tsp pure vanilla extract
- pinch of sea salt
For the chocolate mousse:
- 1 1/2 ripe avocados (if you like a stronger chocolate flavour go with 1 ripe avocado)
- 1/2 cup raw cacao powder
- 1/3 maple syrup
Instructions
- Preheat the oven to 175°C.
- Place all base ingredients into a medium sized bowl and mix together. Place the mixture into a blender or food processor and mix until combined.
- Line a square brownie tin with parchment paper and place the mixture inside. Press down with a spatula or spoon until spread evenly.
- Bake in the oven at 175°C for about 10 minutes, then transfer to the freezer to chill.
- In the meantime, place all ingredients for the caramel into a blender and mix until smooth.
- Scoop the caramel on top of the base layer and spread evenly. Return to the freezer to set.
- Once set, mix together all chocolate mousse ingredients in a blender and spread over the caramel layer. Return to freezer to set, and cut into equal slices.
- Allow to thaw a few minutes at room temperature before eating!
