Chocolate Oat Cakes

Small festive oatmeal cakes half-coated in dark chocolate with a crunchy wafer base, chewy oat center, and a gentle natural sweetness from dates. A lighter alternative to classic Christmas cookies.

Ingredients

  • 100 g Rolled Oats
  • 40 g Wheat Flour
  • 1 Large Egg
  • 15 g Light Butter, melted
  • 30 g Chopped Dates
  • 1/2 tsp Ground Cinnamon
  • 1 Pinch Salt
  • 90 g Dark Chocolate, 70% cocoa, chopped
  • 12 Small Oblate Wafers

Instructions

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. In a bowl, mix the Rolled Oats, Wheat Flour, Cinnamon, and Salt.
  3. In a second bowl, whisk the Egg with the melted Light Butter and Chopped Dates until well combined.
  4. Stir the wet mixture into the dry mixture until a sticky dough forms. Let rest for 5 minutes so the oats soften.
  5. Scoop 12 small mounds of about 1 tbsp each onto the tray and flatten gently into small rounds.
  6. Bake for 10 to 12 minutes until lightly golden at the edges.
  7. Cool on a rack for 10 minutes, then place each cake onto 1 Oblate Wafer.
  8. Melt the Dark Chocolate gently over simmering water, stirring until smooth.
  9. Spoon the chocolate over the top of each cake so the top and edges are coated while the wafer base stays visible.
  10. Chill on parchment for 15 to 20 minutes until the chocolate sets.

Notes

Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.

  • For a lower-sugar version, replace dates with 2 tbsp Unsweetened Applesauce. The cakes will be slightly softer.
  • Use Gluten-Free Oats if needed.

Variations

  • Use Finely Chopped Dried Apricots instead of dates for a lighter fruit note.
  • Add 1 tbsp Ground Almonds for a more tender, softer texture.
  • Stir in 1 tbsp Orange Juice for a mild festive aroma.
  • Press the dough thinner before baking for a crispier result.
  • Use 85% Dark Chocolate for a less sweet, more intense version.
  • Sprinkle a tiny pinch of Flaky Sea Salt on the chocolate before it sets.

Fun Facts

  • Oats are one of the few grains that contain beta-glucan, a soluble fiber known to help lower cholesterol and slow down blood sugar response.
  • Oblate Wafers originated in monasteries centuries ago, where monks used them as a base for medicinal powders before they became a beloved Christmas baking essential.
  • Dark Chocolate with 70% cocoa contains more iron per 100 g than spinach, though of course you eat less of it.
  • Dates have been cultivated for over 6,000 years and were once called the "bread of the desert" due to their high natural energy content.
  • The combination of oats and chocolate became popular in Northern Europe in the early 20th century, when oats were promoted as an affordable and nourishing everyday grain.