Treats like these were presented to us during our stay on Anglesey at the home of good friends, Dave & Julie. They were so good, I had to steal the recipe! These melt in the mouth pieces of chocolate heaven freeze well and the ones I made can be nibbled on slowly straight from the freezer too. For an indulgent treat that is so easy and quick to make, read on…
Serves:
40-ish bite size pieces, I forgot to count before we started trying them!
Basic Ingredients:
1 tin of coconut milk – the stuff that stays solid in the main when you open the can
200g dark chocolate broken into pieces – I used 85% dark which may be a little too bitter for some palettes
220g whole oats
Add in your preference:
Dave added in some chopped crystallised ginger in his. I added a small handful of sultanas and some chopped hazelnuts in mine and sprinkled desiccated coconut over half the mixture once it was in the tin. We all agreed that it would taste amazing using some kirsch cherries as a Christmas treat, watch this space!
Method:
Line the base and sides of a 7″ square brownie tin with greaseproof paper.
Tip: put your prepared tin in the fridge so it’ll help to set the mixture quicker.
Gentle warm the coconut milk in a pan until melted.
Melt in the chocolate, stir in the oats and any other ingredients you fancy.
Combine well and pour into the baking tin.
Allow to cool and then put into the fridge to set.
Turn out and cut into sections. I cut mine into roughly 1″ squares.
Keep refrigerated or for a longer shelf life freeze them. We do hope you enjoy.
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