Mighty Choc Drop Banana Bar or Biscuit
Recently we asked Jude Blereau to develop a recipe using our chocolate. After reaching out to her readers, she came back with 2 recipes that are simple, easy and quick to make, and nourishing for school lunches, afternoon tea and suitable for adults too.
Jude says that “whilst the adult and child version are slightly different, they have enough common DNA allowing them to make together. These are just delicious and so easy to make, grab one of these for exceptional slow release nourishment. My preference is for the biscuit, where they become deliciously caramelised along the edges and just a bit chewy. In summer, ensure you store these in a cool, and dark place as they could otherwise become a bit mouldy thanks to the fruit they contain”.
The Dry Mix
- 1 cup | 100 grams rolled oats
- 1 cup | 130 grams white spelt
- 1/2 cup | 50 grams desiccated coconut
- 1/2 tsp Organic Times Baking Powder
- 1/2 cup | 90 grams Organic Times Dark Chocolate Drops
The Wet Mix
- Preheat oven to 180c, or 150c if fan forced.
- Place the oats on a baking tray, spread evenly and bake until lightly toasted - about 5 - 8 minutes. Set aside to cool.
- Place the butter, sugar and brown rice syrup in a small pot over a gentle heat. As the butter begins to melt, stir the mix through, and leave until the butter is fully melted and the mix is ever so gently bubbling.
- Stir through and set aside to cool.
- While these are happening, prepare your trays (you will likely need 2 for biscuits), or tin as discussed in the baking notes.
- When the oats and liquid mix is cool
- Add the dry ingredients, including the cooled oats to a bowl. Whisk through to evenly distribute the ingredients.
- Mash the banana and add to the cooled butter mix, along with the vanilla and stir through. Add this mix to the dry ingredients, mixing well.
- To make the topping, add the choc drops and tahini to a small pot and place over a very gentle heat. You do not need a lot of heat to melt the choc drops. Ensure also that no water (at all, no drops) touch the chocolate or else it will seize.
- When the chocolate is beginning to look soft, mix it through the tahini until it is one. Add a generous pinch of salt, leave to cool just a little before frosting the bar, leave to cool completely before cutting.
If Making a Biscuit:
- Spoon about 1 tablespoon of mixture onto the greased baking tray and don’t flatten.
- Bake for 30 minutes or until golden. I find these have 2 obvious stages - the first where the edges are golden, but the centre is not quite. It’s tempting to think they are ready at this stage… keep going, until the entire biscuit is golden, and it is likely the edges will be quite dark. This is when they are done, and deliciously caramelised.
- Remove from the oven and leave to cool for 10 minutes before removing them to a wire rack to cool. Don’t let them cool down completely on the baking tray, as they could well stick.
If Making a Bar:
- Place the mix in the baking tin and spread out evenly pressing down a little to make a smooth, even top.
- Cook for 30 - 35 minutes - or until it is beginning to look evenly golden. It is very likely that the outside edges may look overdone, they will be fine.
- Allow to cool a little before gently running a butter knife to loosen the edges - then leave to cool fully before inverting the bake onto a board for cutting.
- It’s critical that the rolled oats, and wet mix are both cool, otherwise the choc drops will melt.
- I used a generic rolled oats that are readily available throughout Australia - the Macro brand from Woolworths.
- This recipe uses butter and gives it a superior flavour and texture. You can replace the butter with coconut oil, but please note - whilst they will be lovely when warm, the texture will become denser as they cool.
- I baked in a fan forced oven
- You can make this as biscuits (as per the pictures), or as a bar. When making as a biscuit I prefer to bake these on a lightly butter greased baking tray rather than lining the tray with baking paper. If making as a bar, line the base of a 20cm square baking tin with baking paper, and lightly grease the sides.
- Don’t bake the bar in silicone - you need the metal sides to add the type of heat needed for a good bar.