- 1 Jar of JimJams 83% Less Sugar Chocolate Spread
- 3 Weetabix
- Desiccated Coconut (85g)
- Total Sweet Xylitol (120g) (or 80g Brown Caster Sugar with Stevia Mix)
- Self-Raising Flour (150g)
- Butter (150g)
- Vanilla Essence (1 Tsp)
- 1 Egg
- Milk (2 Tbsp) (Or 2 Tbsp Alpro Coconut)
- Rice Syrup (2 Tbsp) (Optional)
Pre-heat oven to 180°C (Gas Mark 4). Grease a baking tray and line with baking paper.
Break up the Weetabix biscuits and place in a bowl with the coconut, sweetener and flour, then stir.
In a separate bowl, melt the butter and add the vanilla extract, 3 tbsps of JimJams 83% Less Sugar Chocolate Spread and 1 egg and mix well.
Pour the wet mixture over the dry ingredients and mix.
If the mixture appears a little dry, add 2 tbsps of milk or Alpro Coconut. If the mixture looks like it needs help to bind together, add 2 tbsps of rice syrup (or honey).
Spoon mixture into the tray and bake for 15-20 minutes. Once cooked remove from oven and allow to cool.
Top the bake with 3 tbps of JimJams 83% Less Sugar Chocolate Spread and smooth over the whole surface. Sprinkle with desiccated coconut.
Place in fridge to firm before slicing and serving.