Featuring an oat-and-almond flour shortbread base sweetened with honey, and a “fudge” made from almond butter, coconut oil and vanilla extract, these little guys are free of refined sugar and gluten-free. “These little treats are a standard in my home. They’re so easy to make and are always a crowd-pleaser (and basically flop-proof). They are also packed with fibre, making them a tasty gut-loving treat”, says Megan.
- For the shortbread crust:
- 130 g oat flour (I grind my own using rolled oats)
- 60 g almond flour
- 2½ T coconut oil melted
- 1½ T runny honey
- For the fudge:
- 200 g almond butter
- 2½ T coconut oil, melted
- ½ t vanilla extract
- 3 chopped walnuts, for sprinkling
1. Preheat the oven to 180C. To make the shortbread crust, mix the oat and almond flour, then add the coconut oil and honey and mix. The mixture will be slightly crumbly but should bind if you roll some of it into a ball. If it doesn’t, add 1 t honey.
2. Line a 20 cm loaf tin with baking paper and press the crust mix into the tin. You can use any baking tray, but a small loaf tin works well because the crust will fill the bottom.
3. Bake the crust for 10–12 minutes, or until the top is golden brown. Watch carefully, it changes colour quickly.
4. Meanwhile, mix all the ingredients for the fudge except the walnuts.
5. Once the crust is done, allow to cool, then pour the fudge layer onto the top. Make sure it’s spread equally, then sprinkle over the chopped walnuts.
6. Pop the whole thing into the freezer to set, then cut into squares. Store and serve from the freezer.
Photograph: Toby Murphy
Styling: Khanya Mzongwana