60 g sprouted rolled oat flour
60 g activated dehydrated almond flour
60 g raw cacao powder
40 g coconut sugar
60 g hazelnut butter
80 g maple syrup
30 g coconut oil melted
1 tbsp coconut aminos or 1 tsp tamari
1 tsp vanilla pod powder
40 g dehydrated spicy coconut bacon (see the recipe below)
1. Place the rolled oat flour, almond flour, cacao powder, coconut sugar and vanilla powder in a food processor. Mix together until well combined.
2. Then add the maple, coconut aminos, coconut oil. Process until the dough comes together. When you press with your fingers it should be come together easily.
3. Once done, transfer mixture in a 15×15 cm square cake tin lined parchment paper. Smooth it down with the back of a spoon.
4. Sprinkle dehydrated spicy coconut bacon on the top. Flatten again.
5. Pop in the fridge or freezer to set, about 30-40 minutes. Then cut, slice and serve.
Storage: In an airtight container in the fridge for up to 10-12 days.
Dehydrated Spicy Coconut Bacon
40 g thinly peeled large fresh coconut slices
1 tbsp coconut aminos
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika powder
1/4 tsp licorice salt or pink himalayan salt
1.Place the thinly sliced coconut in a small bowl.
2.Add the rest of ingredients and mix well until combined.
3.Place on a lined dehydrator tray and dehydrate at 42 C for 2 hours then flip onto mesh tray, continue to dehydrate another 2 hours or until completely dry.
4.Remove from dehydrator, let them cool for 15 minutes. Then they’re ready to use in your recipes. Can be stored in airtight container or mason jars up to 2-3 months.