A delicious afternoon treat.
Preheat oven to 170C. Oil and line a 20x30cm slice pan.
In a large bowl, add the oats, zest, Low GI sugar, and desiccated coconut. Set aside.
In another bowl, stir the raw cacao powder and salt into the melted coconut oil, until smooth. Using a large spoon, stir the cacao mixture through the oats, until well mixed. Transfer to a lined pan and pack down firmly.
Bake for 15 minutes or until the edges start to turn slightly crisp. Remove from the oven and allow to cool completely.
Place the water and sugar in a large mug and microwave until boiling. Stir in the small orange wedges and return to the microwave for 30 seconds to cool on a tray lined with baking paper.
To finish, cut the cooled slice into 16 squares. Decorate each square with dark melted chocolate and top with a glace orange wedge.
To keep slices fresh, store in the fridge in an airtight container for up to one week.
This choc orange oat slice is sweetened with CSR Low GI Cane Sugar which gives it a toffee caramel flavour and pleasing crunch. It's lower GI than a similar slice using normal sugar.
Exclusive recipe from CSR Sugar.
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