SERVES 8 // COOK TIME 1 hour

INGREDIENTS
For the sponge
2 cups oats
2 cups desiccated coconut
100 ml golden syrup or honey
¼ cup plain yoghurt
2 tsp psyllium husk
¼ cup berry jam
For the chocolate coating
½ cup coconut oil
3 tbsp cocoa
1½ cups desiccated coconut

METHOD
For the sponge
1. Line a loaf tin with cling film.
2. Place oats in a blender and pulse until fine crumbs form.
3. Add remaining ingredients (except the jam) and pulse until just combined.
4. Press ½ the mixture into the tin. Spread with jam, then pop in the fridge for 10 minutes.
5. Crumble remaining mixture evenly over the jam and press down lightly. Refrigerate for 1 hour, until set.
For the chocolate coating
1. Gently melt the coconut oil and cocoa together.
2. Remove the sponge from the tin and cut into 8 squares.
3. Dip each square into the cocoa mixture and then into the coconut.
4. Place in the fridge until you’re ready to serve.

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