Ingredients
Ingredients
- g g Unsalted butter
- 150 g dark chocolate buttons or drops
- 85 g Plain flour
- ¼ tsp Salt
- 40 g Cocoa powder
- 100 g dark chocolate buttons
- 3 large eggs
- 275 g golden caster sugar
- 30 g Barker’s Professional Strawberry Topping
Method
Method
- In a small saucepan, bring coconut milk and milk to a boil. Add oats and a pinch of salt, and stir in the dates. Cook for approximately 4 minutes, then stir in cocoa powder. Cook for another 1-2 minutes, or until the oats are fluffy and creamy.
- Stir in the nut butter, then divide into two bowls. Top with some Kapiti mascarpone, Barker’s Professional Salted Caramel Topping, shaved coconut, nuts & sliced banana.
