Using dates to create a biscuity base is probably one of my new favourite flavours I’ve come across since baking vegan. The texture they provide is so delicious along with that sweet gooey taste. These bars are again super easy to make and don’t be put off by the marbling. It is so simple and fun! Plus you get to lick the bowls of both. Win Win!
They are dairy free, but feel free to just use normal chocolate and milk if you aren’t needing them to be vegan. They are also Gluten Free! Buckwheat flakes aren’t a true wheat so are therefore okay to be eaten by coeliac’s. It is a seed, not a grain. I grabbed mine from our local organic grocery store but am sure Holland and Barrett sell them. If you can’t get your hands on some, then feel free to use normal oats. But be prepared for a slightly different consistency and finish.
I hope I explain my marbling description well enough but it really is pretty simple. YouTube will help ya out if not!
Makes 9 bars
takes approx. 45 minutes
For the biscuit base
100g ground almonds (can blitz whole almonds in food processor)
170g of buckwheat flakes or oats
100g almond butter
50ml coconut oil (melted)
6 tablespoons of maple syrup
1/2 teaspoon of salt
200g dates (soaked in boiling water for 10 minutes and drained)
For the marble topping
100g dairy free white chocolate (I used Sainsbury’s free from)
100g dairy free dark chocolate (I used 70% Moser Roth)
To make the biscuit base
1. Soak your dates in approx. 300ml of boiling water for 10 minutes.
2. Preheat oven to 180°C/350°F., and grease an 8″ x 8″ baking tin.
3. Drain your dates and blitz in food processor along with all of the other ingredients for the base.
4. Empty mixture into your baking tin and compress/flatten.
5. Bake for 20-25 minutes.
6. Take out and allow to cool completely.
To make the marble topping
1. In separate bowls melt your chocolate in the microwave.
2. On your cool biscuit base, pour your dark chocolate in horizontal stripes.
3. Then do the same with your white chocolate, filling in the gaps where there is no chocolate.
4. With a cocktail stick or fork, draw lines up through the chocolate to create a marble effect.
5. Put in freezer to set for 20 minutes before cutting into bars.
Best kept in the fridge. Eat within 3-5 days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats