IngredientsFor the base
Oats 80 gms
Walnuts 50 gms
Baking powder 1/2+1/8 tsp
Coconut oil 35 gms
Raw unrefined sugar 35 gms
Coffee 1/2 tbsp instant coffee dissolved in 60 ml of hot water
Flaxseed meal 1 tbsp
Water 3 tbsp
Frosting
Walnuts 25 gms
Coconut oil 2 tbsp
Raw unrefined sugar 2 tbsp
Instant coffee 1 tsp
Topping
Walnuts 10 halves
Raw unrefined sugar 2 tbsp
MethodGrease and line a 6" square
tin.
Blitz walnuts, Oats and baking powder in a food processor till its powdered. Try
and get as fine a powder as possible.
Remove to a bowl and mix sugar.
Mix Flaxseed meal in 3 tbsp of water. Leave it for 10 minutes.
Beat this Flaxseed Gel. Pour in oil in a trickle beating all the time.
Now add in coffee. Beat well.
Tip in the dry ingredients and beat to mix.
Pour into the ready tin.
Bake in a preheated oven at 160 degrees Celsius for 25-30 minutes.
Check with a toothpick.
Let it cool in the tin for ten minutes, then remove it on the wire rack to cool
completely.
Keep it the fridge for some time. It will be easy to handle.
To make the frosting grind Walnuts, coffee PD and sugar till you get an oily
lump.
Remove in a bowl and mix in coconut oil till its nice and creamy.
In a heavy bottom, pan melts the sugar and then tip in the walnuts.
Keep stirring till sugar takes a dark red hue.
Remove it on a wooden chopping board.
Let it cool completely, then chop it into small pieces.
Spread the frosting on the top of the base.
Sprinkle chopped caramelized Walnuts.
Press lightly so that they stick to the frosting.
Drizzle melted chocolate.
Now cut into 6 pieces.
