Salted Caramel Baked Oats with Tahini Nicecream
Ingredients
Baked oats
- 50g rolled oats
- 150ml unsweetened almond milk
- 30g chocolate salted caramel vegan protein
- 1/2 teaspoon baking powder
- 1 teaspoon maca powder (optional)
- 1/2 teaspoon chia seeds
- 20g almond milk yogurt
Nicecream
- 1 frozen banana
- 1 tablespoon light tahini
- 2 Medjool dates
Toppings
- 10g dark chocolate chips
- 10g light tahini
Preparation
Nicecream
Chop a ripe banana and freeze overnight.
The next day, place the frozen banana and tahini into a blender 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.
Baked oats
Preheat the oven to 160°C (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 and tahini nice cream.