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Dsc 0309

Chocolate Bircher with caramel crack

A gorgeous recipe from Jane and Myles Lamberth of Sligo's Baker Boys

Serving: Serves 1


  • 250g almond milk
  • 1 ripe banana, roughly chopped
  • 1⁄2 tbsp cocoa powder (over 70% cocoa)
  • 10g dark chocolate (over 70% cocoa)
  • 75g oats
  • 20g dates, chopped
  • 15g brown sugar


  1. Place all the ingredients apart from oats in a blender and blitz until smooth.
  2. Pour the mixture over the oats and stir well.
  3. Leave to soak in a container in the fridge for a minimum 6hr. (Add more almond milk if needed).
  4. Pour the mixture into a wide shallow serving bowl, sprinkle a thin layer of sugar on top.
  5. Place under a hot grill to melt the sugar ‘creme brulee style’ or even better if you have a blow torch you can melt the sugar with an open flame.
  6. Rest until sugar has hardened.
  7. Finished it with fresh fruit.
  8. Tap the top to ‘crack’ into it.

    Recipe from Baker Boys