Chocolate Coconut Oat Slices

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Chocolate Coconut Oat Slices
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
767
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie767 kcal(37 %)
Protein8.94 g(9 %)
Fat45.19 g(39 %)
Carbohydrates84.24 g(56 %)
Sugar added24.22 g(97 %)
Roughage2.32 g(8 %)
Vitamin A147.88 mg(18,485 %)
Vitamin D0 μg(0 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.89 mg(16 %)
Vitamin B₆0.07 mg(5 %)
Folate42.08 μg(14 %)
Pantothenic acid0.44 mg(7 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C0.1 mg(0 %)
Potassium262.34 mg(7 %)
Calcium121.07 mg(12 %)
Magnesium42.48 mg(14 %)
Iron3.15 mg(21 %)
Iodine0.38 μg(0 %)
Zinc1.57 mg(20 %)
Saturated fatty acids30.95 g
Cholesterol47.87 mg

Ingredients

for
20
Ingredients
1 cup all-purpose flour
1 cup rolled oats
1 cup Shredded coconut
½ cup butter
0.333 cup light corn syrup
½ cup brown sugar
½ teaspoon baking soda
11 ounces Milk chocolate (35 % cocoa solids)
0.333 cup Coconut oil

Preparation steps

1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease an 18cm x 28cm |7" x 11" baking tin and line with non-stick baking paper.
2.
Mix together the flour, oats and coconut in a mixing bowl and make a well in the centre.
3.
Heat the butter, syrup and sugar in a small pan, stirring until the butter has melted and the mixture is smooth.
4.
Remove from the heat, add the bicarbonate of soda and stir to combine.
5.
Pour onto the dry ingredients and stir until evenly combined.
6.
Spread into the tin and smooth the surface. Bake for 20 minutes until golden. Cool in the tin.
7.
Melt the chocolate and coconut oil in a heatproof bowl over a pan of simmering (not boiling) water.
8.
Stir until smooth.
9.
Spread thickly on top of the coconut cake.
10.
Cut into bars when the chocolate is almost set.
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