RAW Matcha and Cacao oat slices

Last nights full moon had me doing so many things, and even though I have actually been VERY exhausted, I’ve managed quite easily. My mind is constantly running through things that I want to do and then figuring out ways that I make those things happen. It’s been difficult trying to sleep at night because I have all this energy and excitement that’s keeping me up (makes a change). Up until a few days ago, I’ve been so unmotivated and drained and have struggled to get out of this mess that I am in. I’ve also stopped doing so many things that I love doing due to being that drained. So trust me, I’m THANKING the full moon for sending me that positivity this week.

Annnd, because of yesterday’s full moon’s expressive energy, I managed to put together a recipe for these yummy Matcha and cacao oat slices.

INGREDIENTS

Base:

1 cup of Coconut oil

1/2 cup of almond milk

2 cups of oats blended into flour

1 cup of whole oats

1/2 cup of maple syrup

Handful of dates

2 tsp of Raw organic Cacao Powder

Handful of Pumpkin seeds

Handful of crushed almonds

1/2 cup of fruit and fibre cereal

2nd Layer:

1 cup of Dates

2 cups of Hot water

2 tsp of Cacao powder

3rd Layer:

2 cups of soaked almonds

1/4 cup of maple syrup

1 cup of almond milk

4 tsp of Matcha green tea powder

1/4 cup of desiccated coconut


Recipe

  1. Melt the coconut oil and maple syrup in the microwave for around 20 seconds, making sure to check on it every 5 seconds.
  2. Add it to a bowl with the blended oats, dates, almond milk and cacao powder. Stir thoroughly.
  3. Once combined, add in all the other ingredients for the BASE (see above). Use a spoon or your hands to stick it all together. Don’t worry if it’s sticky, it won’t matter.
  4. Place it into a non stick baking tray. Flatten it evenly and cover all of the edges well!
  5. Prepare the 2nd layer by adding all of the ingredients mentioned above into a blender! It should be thick enough that it doesn’t drip easily.
  6. Pour evenly over the oat base and place into the fridge for 10-15 minutes.
  7. Once that is cooling, blend all of the ingredients mentioned above for the 3rd layer! This should be thick. Make sure there are no lumps in this mixture. Add a little almond milk if needed.
  8. Take the non stick baking tray out of the fridge and pour your 3rd layer on top of the 2nd layer. Finishing off by topping it with crushed almonds, coconut flakes or whatever else you like 🙂
  9. Leave to set in the freezer for 2-3 hours or overnight.

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