Rum & Raisin Squares

13 ingredients
7 steps

Ingredients

  • 2 cups muesli toasted, or 200g digestive biscuits
  • 3 tablespoons coconut oil not melted
  • 2 tablespoons brown sugar
  • 1 tablespoon honey /syrup
  • 1 1/2 cups raisins dried
  • dark rum
  • 1 tablespoon chia seeds
  • chopped almonds roughly, /pecans/cashew
  • toasted coconut pieces
  • dark chocolate crushed, or ginger chocolate
  • 1 pinch nutmeg powder
  • icing sugar to personal taste
  • 1/4 cup coconut Tiana raw, goodness

Directions

  1. 1
    Soak raisins in rum for at least an hour - the longer the better!
  2. 2
    Combine muesli, sugar and chia seeds in a mixing bowl. Use hands to mix in coconut oil until it forms a lump. Drizzle honey/syrup over and stir in. Divide on a baking tray (12 square tin try) and press down firmly into each holder. Bake at 200 degrees for 10mins.
  3. 3
    Melt Tiana raw coconut with 1 tablepsoon of water. Blitz raisins into a chunky paste gradually adding the left over rum in. Add icing sugar to sweetness of your liking! Mix coconut paste and raisin paste together
  4. 4
    After the base of the square are cooled, spread the raisin paste over evenly. Sprinkle chopped dark chocolate over each and bake until chocolate melts.
  5. 5
    Decorate the squares with nuts and coconut slices while the chocolate is gooey. Press it in so it stays! Sprinkle nutmeg over.
  6. 6
    Bake at the same until the coconut pieces become brown and toasty. Rougly 7-10mins.
  7. 7
    Cool on rack till they firm up and serve! They're yummy as a make-shift cookie crumble

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