- Fig and Earl Grey Bar (Vegan) -
It's officially starting to get hot in Hong Kong and I don't know about you but when the weather starts to get warmer, I tend to lean towards something cold and sweet ... not the best when you're trying to get that summer body on point. I've found that making desserts at home is a great way to satisfy my sugar cravings and controlling the amount of sugar I can put in my dessert. So I'm sharing a delicious dessert that will hopefully satisfy your sweet tooth and fits with your macros.
Recipe:
Makes 4 Servings
Ingredients:
Oat Layer:
150g of rolled oats
50ml of coconut oil
30g of cane sugar (or brown sugar / coconut sugar)
1 tsp of vanilla essence
Earl Grey Layer:
200ml of coconut cream
2 Earl Grey teabag
Topping: 2-3 figs
Preheat the oven to 180C.
Melt the coconut oil in a pan, then add the sugar and vanilla essence.
Add the oats into the mixture, mix until the oats are evenly covered with the syrup.
Oil a baking tray, spread the mixture evenly over the tray.
Bake for 15mins.
Whilst letting it cool, start making the earl grey cream. Heat the coconut cream and earl grey teabags in a pan, press the tea bags slightly. Once it starts to boil, turn the heat down and let it simmer for 10-15mins. Then let the teabag seep in the cream for an around an hour to let the flavour come out.
When the oats are cooled, pour the coconut cream over it and freeze it.
When consuming, let it defrost for 10 -20mins and top with sliced figs.