Chocolate Salted Caramel Baked Oats with Date & Tahini Nicecream
Ingredients
- 50g rolled oats
- 150ml unsweetened almond milk
- 30g chocolate salted caramel vegan protein
- 1/2 tsp baking powder
- 1 tsp maca powder (optional)
- 1/2 tsp chia seeds
- 20g natural almond m•lk yog
- date & tahini nicecream (makes 2-4 scoops depending on size)
- 1 banana, frozen in chunks
- 1 tbsp light tahini
- 2 medjool dates, finely diced
- 10g dark chocolate chips
- 10g tahini, whisked and loosened
Preparation
Method for nice-cream: chop a ripe banana and freeze overnight. The next day, place the frozen banana and tahini into a blender (not a Nutribullet) and blend until smooth and creamy. Stir in the chopped dates until evenly distributed. Transfer to a small airtight container and freeze for 6-8 hours, or overnight, to set
Method for baked oats: preheat the oven to 160 Celsius (fan)
Mix the ingredients for the baked oats, except the oats, together and then add in the oats. Mix well. Transfer to an ovenproof ramekin or bowl
Bake for 15 minutes. Top with the chocolate chips and bake for a further 10 minutes
Allow to cool for a few minutes and top with light tahini and a scoop of date & tahini nice cream