Wicked brownie fudge bars

It’s important you use a thick Greek yoghurt for this recipe, I used ground almonds for coeliac instead of oats.

Ingredients

90 ml	Coconut oil
360 g	Chocolate chips (Main)
2 cups	Greek yoghurt, (thick), vanilla flavour optional
2 tsp	Vanilla essence
1 cup	Coconut sugar
1 ½ cups	Oats, (for Coeliac use ground almonds) (Main)
½ tsp	Salt
1 tsp	Baking soda
½ cup	Dried strawberry slices

Directions

1. Preheat oven to 180°C. Grease a loaf tin then also line with greaseproof paper, to enable easy extraction after cooking and cooling.
2. In a small saucepan heat coconut oil until hot, then add chocolate chips and stir until completely melted. Fold in yoghurt then mix in vanilla and coconut sugar. Set aside.
3. For Coeliac:Mix the ground almonds with the salt and baking soda then fold into brownie mix.
   Non Coeliac: In a blender process desiccated oats, salt and baking soda until resembling the consistency of flour. Fold oat flour into brownie mix.
4. Spread now-thick mixture into prepared tray. Bake for 30 minutes, or until a knife inserted into the brownie comes out clean.
5. Remove brownie from oven then evenly scatter over dried strawberries. Lay a piece of greaseproof paper over the top and gently press strawberry slices into the warm brownie. Allow to cool completely in the tray.
6. Turn out onto a board and cut into manageable-size brownie bars. Serve chilled or warm briefly in the microwave.
   Store in an airtight container in the fridge.

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