140g Apple (peeled, cored and chopped)
200g Dates (pitted)
150g Butter (melted)
100ml Coconut Oil
150g Plain Flour
2 tbsp Clear Honey
50g Desiccated Coconut
150g Porridge Oats
1 tsb Bicarb
Heat oven to 170C. Grease an 18cm square tin and line with baking parchment.
Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
Gently melt the butter and coconut oil in a saucepan. Mix in a bowl your melted butter and coconut oil then add flour, oats, honey, bicarb and desiccated coconut in a bowl.
Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.