If there is ever a reason to eat chocolate for breakfast, now is the time. These oatmeal will be your new favourite dessert, snack and morning meal. There’s a bottom layer of oat shortbread cookie, topped with smooth chocolate and almond butter and finished with oat cookie crumbs. You can give them your own spin by swapping out almond butter for peanut butter, tahini or your favourite nut/seed butter. And you can use flavoured chocolate like coffee, salted caramel or toasted almond to give even more depth and flavour. Who says your next sweet treat needs to be or even require the use of the oven?! You can thank us later.
No-Bake Chocolate Layered Oat Bars
Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours and 15 minutes
Servings: 8 bars
½ cup coconut oil or butter
¾ cup almond butter
⅓ cup coconut sugar
1 ½ cups rolled oats
½ cup unsweetened shredded coconut
1 Tbsp cocoa powder or raw cacao powder
1 tsp pure vanilla extract
¼ tsp sea salt
1 cup semi-sweet chocolate chips or 150 gram chocolate bar
¼ cup almond butter or peanut butter
1. Place a pot over medium-low heat. Add in the coconut oil and almond butter and as they soften and gently melt, pour in the coconut sugar and mix.
2. Toss in the rolled oats, shredded coconut, cocoa powder, vanilla and sea salt, turn heat to low and stir well to fully combine. After 3 minutes remove from the heat.
Related: 65 Vegan Desserts Even Non-Vegans Will Love
3. Combine the chocolate and almond butter in a double boiler and stir until melted and creamy.
4. Lightly oil an 8 x 8 inch pan and place parchment paper in it. Ensure the parchment comes up slightly over the sides so that once the bars are done, they pull out easily.
5. Take ¾ of the oat mixture and press it down into the pan. Use your hands and/or the back of a measuring cup to push it down into a nice even layer.
6. Then pour most of the chocolate mixture over the oat layer and cascade the rest of the oat mixture on top, no need to press in, just crumble over.
7. Then drizzle over the remaining chocolate with the back of a spoon. You can also top with shredded coconut, toasted almonds and/or chocolate chips.
8. Place in the fridge for 2 hours until solidified. Gently pull them out of the pan and slice into bars. Store any leftovers in the fridge.
These No-Churn Rose-Pistachio Ice Cream
There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.
No-Churn Rose-Pistachio Ice Cream Sandwiches
Prep Time: 20 minutes
Rest Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 10 to 12 ice cream sandwiches
9 oz (266 ml) sweetened condensed milk
1 tsp pure vanilla extract
½ tsp culinary-grade rose water
¼ tsp salt
2 cups (480 ml) heavy cream
1 ½ cups (160 g) fresh raspberries, divided
½ cup (60 g) roasted pistachios, coarsely chopped
20 to 24 cookies of choice
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