I’m not incredibly skilled at creating dessert and cake recipes off the top of my head. With main meals and snacks you can usually just throw some complementary ingredients and spices together and it’ll usually taste good, but sweet things are more of an art to get right. This has lead to many, many burnt pans and unrisen cakes over the years for me!
This no-bake recipe, however, I’ve been making for myself for ages and never really thought of blogging until now; it’s really versatile, takes hardly any time to make, and it’s almost impossible to fuck up. I made this recipe up because as long as you get the basic wet/dry ingredients ratio about right, you can change it as much as you like!
I’ve done them with raisins, coconut, almonds, apricots and toffee bits before, and it’s worked out just right, so don’t be afraid to take out the coconut if you don’t like it and add other ingredients in.
Let me know how you get on, and I hope you like it :)
Two tablespoons of coconut oil
Two tablespoons of agave syrup
Half a teaspoon of cinnamon
Two tablespoons of crunchy peanut butter
Two tablespoons of cacao or cocoa powder (cocoa powder is cheaper and more sweet tasting than cacao)
75g of rolled oats
Around 40g of dessicated coconut
- Line a cupcake tray with 12 cupcake cases.
- Gently melt the coconut oil, agave syrup and cinnamon together in a pan over a very low heat until liquid. Stir in the peanut butter until liquid.
- Take off the heat and stir in first the cacao/cocoa powder, and then the oats, and then about half of the dessicated coconut until fully combined.
- Shape into little rounds with your hands and place the rounds into cupcake cases on tray. Sprinkle them with the remaining coconut.
- Chill for 20 to 30 minutes until firm.