The ultimate combination of the fabulous sugar-free mousse and ‘baby crackjacks‘! Though free from refined sugar, these should still be seen as a treat – particularly for young children – as they have a lot of dried fruit in, which is high in sugar (but also high in fibre, vitamins, minerals etc), as well as fat. But they’re a hell of a lot better for you than a highly processed biscuit or cake, and will certainly perk you up mid-afternoon.
50g dried apricots
50g dried figs
250g porridge oats
75g butter, melted
50g ground almonds
200g pitted dates
60g raspberries or cherries raspberries are sweeter
200g block of coconut cream, roughly chopped
1 heaped tablespoon natural yoghurt
1 tablespoon coconut oil, melted and cooled
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Preheat the oven to 180C / gas 4. Remove any tough stalks from the figs.
Just cover the dried fruit with boiling water and leave for 10 minutes to soften. Meanwhile, mix together the porridge oats, ground almonds and melted butter.
Empty the fruit and water into a food processor and whizz to a puree, then add to the porridge mix and combine thoroughly.
Line a shallow cake tin, baking tray or oven dish with baking paper (about 25cm x 20cm), then tip in the flapjack mixture and press down to flatten and push into the corners. It should be 2-3 cm deep.
Bake for 20-25 minutes until lightly browned, then set to one side to cool in the tin.
While it’s cooling, make the chocolate topping: whizz the dates in a food processor until they’re a paste. Add the raspberries or cherries and whizz, scraping all the dates from the bottom and sides halfway through. Add the melted oil, whizz. Add the yoghurt, chopped coconut cream block, cocoa powder and vanilla extract, whizz until super-smooth. Scrape onto the cooled flapjack base and refrigerate for at least 1 hour until lightly set, then lift out of the tin and chop into little squares. There will be some topping leftover – this is delicious chopped into truffles.