It’s a bright Saturday morning with the sun playing peek –a-boo among some very fluffy grey clouds and I can hear all the birds out there, cheerily gossiping in the trees about what I can only assume is all the latest news in bird land!!
The back door is open letting a very cool April breeze drift through the house, the dogs are out jumping all over each other in the dewy grass and Wills, my rambunctious little nephew is jumping around the kitchen demanding me to make him pancakes swinging his (thankfully, foam) sword in my face to influence my decision. But despite his threats of attack I wont be making pancakes this morning. I feel more like making omelettes and maybe something with oats and oranges and coconut. It feels like an orangey coco-nutty weekend morning!
And so comes about the creation of these Orange & Coconut Oat slices.
You don’t need much to make them;
For the crust
1 cup dates
1 cup (gluten free) oats
1 cup dessicated coconut
Juice of half an orange
1 tbsp coconut oil
Put the oats and coconut in a food processor or high speed blender first and whizz until flour like. Add the dates, orange juice and coconut oil and blend until it has all mushed together to a sort of textured dough. Scoop out of the blender into a little pie dish and press it down to form the crust of the pie.
Meanwhile for the orange cream topping;
1 cup cashews
juice of half a lemon
juice of half an orange
½ cup of dates
½ cup maple syrup.
1 tsp Madagascar bourbon vanilla essence (or other good quality vanilla)
Blend on high until it becomes thick and creamy. Scoop it out and spread on top of the oat crust.
Sprinkle the top of the pie with dessicated coconut, grated orange rind & dark chocolate shavings.
Cut into slices and share with your favorite people on a sunny Saturday morning!
Eat and Enjoy,
Have an amazing weekend gorgeous friends,