what you need

1 1/3 cups chocolate buckinis (I used Loving Earth Buckinis Chocolate Clusters)
1 cup oats
1 cup desiccated coconut
190g medjool dates (about 9 dates)
15g fresh ginger, peeled and sliced
1 tsp vanilla paste
1 tbsp coconut oil
pinch sea salt

for topping:

3 cups desiccated coconut
3 tbsp coconut oil
1 tbsp fresh ginger, peeled and finely chopped
4 tsp Jomeis Beetroot Nutritional Latte Mix
1 tbsp raw honey
pinch sea salt

what to do

Blend all base ingredients excluding the buckinis in a high speed food processor until the ingredients are fully combined. The mixture should be sticky.

Add the buckinis cereal and gently mix until they are evenly distributed throughout the mixture.

Press into a lined tray until firm and compact and place in the fridge to set.

Whilst the base is setting, make the topping.

Blend coconut and coconut oil in a high speed food processor until it releases its oils and becomes a liquid. This can take a few minutes depending on the highest speed of your food processor.

Add the remaining ingredients and gently process to combine.

Remove base from fridge. Press the topping onto the base and flatten with a spatula. Place into the fridge to set.

Once set, slice into bars. Will need to be stored in the fridge.

notes

Replace chocolate buckinis with any other flavour. You could also replace with a mix of your favourite chopped nuts, seeds or dried fruit to add some texture to the base.

You can also leave the buckinis out of the recipe. The base will just be a little thinner.

The Beetroot Latte mix adds a lovely colour to this slice. However, you can replace this with any other latte mix you have in the cupboard. A chocolate mix or turmeric mix would also taste great with the ginger. You can also leave the latte mix out of the recipe and add another tablespoon freshly chopped ginger for some extra zingy flavour.

recipe by Kristin J for go natural foods

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