INGREDIENTS
170g Dark Chocolate, High Quality
375ml Coconut Milk, Full Fat
2¾ Cups (220g) Quick Oats
METHOD
1. Grease a 18cm round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate and place in a heat proof bowl.
3. In a small saucepan bring the coconut milk to a simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until melted and smooth.
4. Add quick oats and stir until combined.
5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
NOTES
Serve with fresh fruits.
