Small festive oatmeal cakes half-coated in dark chocolate — crunchy base, chewy oat topping, not too sweet.

Ingredients

  • 12 small oplaten wafers (thin waffle wafers)
  • 100 g rolled oats
  • 40 g chickpea flour
  • 1 egg (large)
  • 15 g light butter, melted (or 1 tbsp neutral oil)
  • 30 g chopped dates (or 2 tbsp maple syrup)
  • 1/2 tsp ground cinnamon (optional)
  • pinch of salt
  • 80–100 g dark chocolate (70% cocoa), chopped

Yields: 12 cakes (serve 2 — 6 cakes per person)

Instructions

  1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment.
  2. In a bowl mix oats, chickpea flour, cinnamon and a pinch of salt.
  3. In a separate bowl whisk the egg with melted light butter (or oil) and the chopped dates or maple syrup.
  4. Combine wet and dry ingredients into a sticky mixture. Let sit 5 minutes so oats absorb liquid.
  5. Using a teaspoon or small cookie scoop, place 12 small mounds (about 1 tbsp each) onto the baking sheet and gently flatten each to a 2.5–3 cm round.
  6. Bake 10–12 minutes until lightly golden at the edges. Remove and cool on a rack for 10 minutes.
  7. Place each cooled oat cake on an oplaat wafer.
  8. Melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
  9. Spoon or dip chocolate over the top of each oat cake so the top and edges are coated, leaving the wafer base visible. Place on parchment and chill briefly until chocolate sets (about 15–20 minutes).

Notes

  • For a lower-sugar version use unsweetened applesauce (2 tbsp) instead of dates/maple, but texture will be slightly softer.
  • Use certified gluten‑free oats if needed.
  • Store in an airtight container in the fridge up to 5 days; bring to room temperature before serving for best texture.

Calories estimate

Approx. 620 kcal per serving (6 cakes) — about 103 kcal per cake. Estimate depends on chocolate and sweetener choices.