Ingredients
Equipment
Method
- In a saucepan, combine the mixed berries with honey (or maple syrup) and cook over medium heat for about 10 minutes or until the berries have softened and released their juices. Remove from heat and let cool slightly.
- In a mixing bowl, combine the rolled oats, cocoa powder, and salt. Stir until well mixed.
- In a separate bowl, combine the cooled brewed coffee, vanilla extract, and 25 g of the dark chocolate chips. Stir until the chocolate chips melt slightly in the warm coffee.
- Pour the wet ingredients into the bowl with the dry ingredients. Add the cooked berry mixture and gently fold until evenly combined. The mixture should be thick and chewy.
- Line a baking tray with parchment paper. Spread the mixture evenly into the tray and smooth the top with a spatula. Sprinkle the remaining chocolate chips on top.
- Preheat the oven to 180°C (350°F). Bake for 20-25 minutes until the edges are set and the center is slightly gooey. Remove from the oven and let it cool for about 30 minutes.
- Once cool, cut into squares or bars. Garnish with fresh mint leaves if desired, and serve in cups for an elegant presentation.
Nutrition
Notes
Feel free to switch up the fruit; strawberries, raspberries, or peaches all work wonderfully! If you prefer a sweeter compote, adjust the amount of honey or syrup based on your taste. This dessert can be stored in an airtight container in the fridge for up to three days. Simply reheat in the microwave for a few seconds for a warm treat!