Choc Caramel Oatmeal Slice

Let this choc caramel oatmeal slice satisfy your sweet tooth, ease your snacking woes and fix all your lie problems.

I am relatively consistent with planning weekly meals but I rarely pencil in snacks. For the simple reason that I don’t snack between my main meals. Except for the fact that sometimes I do. It’s not everyday that I’m strong enough to push through the 3pm slump. My energy dips and my brain becomes foggy, and after hours of meetings I just can’t concentrate anymore and I need a pick-me-up. So due to the lack of snack prep, I tend to turn to whatever is available, which more often than not, isn’t very satisfying.

My sister on the other hand is a meal prep wizard and not only prepares her lunches and dinners for the week ahead, but a selection of healthy snacks to choose from. This week I thought I’d contribute to the snack options in the fridge and put together a slice that hits the spot: sweet but satisfying.

This choc caramel oatmeal slice is a bit of a throw together recipe; you’ll likely have most of these ingredients in the fridge. It is a very forgiving recipe. You can be creative and use what you have available and I’m sure it’ll taste equally as good.

Choc Caramel Oatmeal Slice

Print Recipe

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• 10-12 medjool dates
• 4 tablespoon coconut oil
• 1 ½ cups rolled oats
• ½ cup shredded coconut
• ½ cup dark chocolate chips
• 1 tablespoon chia seeds
• 1 tablespoon milk powder

Chocolate drizzle

• ¼ cup dark chocolate chips
• 2 tablespoon coconut oil

• Author: Andrea
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: 8 serves 1x
• Category: Sweet
• Cuisine: Snack

Ingredients

1. Cover dates with boiling water. Leave for 15 minutes before peeling off the skins and removing the seeds. Reserve four tablespoons of the hot water and place into a food processor with the dates.
2. Add coconut oil to dates and water and blitz to a paste.
3. In a large bowl, add oats, coconut, chocolate chips, chia seeds and milk powder and mix well.
4. Pour date mixture over the top and stir to combine.
5. Press dough into a baking paper-lined round tin. Place into the fridge or freezer to firm up.
6. In a small bowl, add chocolate chips and microwave at 30 second intervals until shiny and smooth. Whisk in coconut oil.
7. Cut slice into eight wedges. Drizzle with dark chocolate. Place back into the fridge to set chocolate before serving. Store in an airtight container in the fridge for up to five days.

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Hungry for more sweet snacks? Check out my tahini funfetti cookies or berry cupcakes with Swiss meringue buttercream.