| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 3 tbs coconut oil (45 mls)
- 1/4 cup maple syrup (62.5 mls)
- 1/3 cup quinoa flakes available from Sainsburys (40 grams)
- 3/4 cup shredded or desiccated coconut (90 grams)
- 1/2 cup rice flour (65 grams)
- 2 & 2/3 tbs coconut flour (20 grams)
- 1 tsp baking powder (2.5 grams)
- 1/3 cup medjool dates fresh, pitted (60 grams)
- 1 tsp cacao/cocoa powder (2 grams)
- 1 tsp vanilla extract (5 mls)
- 1/2 cup coconut cream (120 grams)
Ingredients
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Instructions
- Preheat oven to 180C / gas mark 4, and line an 18cm round spring form cake tin.
- Place coconut oil and maple syrup in a saucepan and melt over a medium heat.
- Combine the maple syrup mix in a bowl with the quinoa flakes, desiccated coconut, rice flour, coconut flour and baking powder. Stir well to combine, adding up to 1 & 1⁄2 tablespoons of water to bring together if crumbly.
- Divide the batter in half and press one half of the mix into the prepared tin, to cover the bottom. Bake for 10 minutes or until golden.
- Place dates, cacao/cocoa powder, vanilla and coconut cream into a food processor and process until smooth.
- Pour the date filling over the top of the cooked base and spread evenly.
- Sprinkle the other half of the cookie batter over the top of the filling and bake for another 10minutes until golden.
- Cool in the tin before cutting into 14 pieces. One piece is one serve.
- Leftovers can be stored in an airtight container in the fridge for 4-5 days.
Recipe Notes
This recipe contains 160 calories per serve.