Preparation time: 20 minutes
Cooking time: 60 minutes

INGREDIENTS

Ingredients for the toasted oat crumble:

1 and ½ cups rolled organic oats: toasted lightly in the oven (see notes)

1 cup almond meal

½ cup coconut oil: melted

¼ cup & 2 tbsp maple syrup

1 tsp cinnamon

Ingredients for the fudge:

1 135g packet of Pana Organic’s Mylk Choc Chips

3 tbsp creamy almond butter

3 tbsp Pana Organic’s Smooth Hazelnut Chocolate

3 tbsp coconut oil

METHOD

- In a medium bowl, combine all the ingredients for the oat crumble and mix well until incorporated.

- Line a small brownie pan with baking paper and firmly press around ¾ of the oat crumble evenly in the bottom of the pan. Set aside in the fridge to slightly harden (around 10 minutes).

- In a small bowl, melt the choc chips with the coconut oil (for the fudge) in a microwave or double boiler. Once fully melted, add in the remaining fudge ingredients and whisk to combine.

- Pour the fudge layer on top of the oat crumble base, spreading evenly. Lightly tap the pan to get rid of any air bubbles.

- Evenly sprinkle the remaining oat crumble on top (don’t worry if it sinks a little bit), and place in the fridge for a further 40 minutes or until set.

- Slice, dig in and enjoy!

Notes

To toast the oats, simply evenly spread them on a lined baking tray and place them in a 180-degree oven for around 10 minutes, ensuring to mix halfway to get an even toast.

This slice will last up to a week in the fridge in an airtight container.