If you are looking for a healthy, simple and delicious dessert, I have just the one. These almond chocolate oat bars are plant based, gluten-free, dairy free and nutritious. They also require no baking. I recommend keeping these in the fridge until you are ready to eat them since they hold up best when they are cold.
Here is how these almond chocolate oat bars are made:
Line an 8×8 pan with parchment paper. I like to cut a piece larger than the entire pan so that there is plenty of overhang. This will help get the bars out of the pan when they are ready (see photos below for reference). Set aside.
In a large bowl combine the oats and chopped almonds. Give them a quick mix to combine.
In a small sauce pan combine the almond butter, maple syrup, coconut oil and salt. Cook on medium-low for about 5 minutes stirring constantly. You are looking to melt the coconut oil into the rest of the ingredients. It should look like a very loose caramel once it is ready.
Pour the almond butter and maple syrup mixture in the large bowl with your oats and chopped almonds. Mix until very well combined. You don’t want any dry spots or the bars won’t hold up well.
Pour the mixture in your prepared pan. Press the mixture very well. The more you pack this layer, the better the bars will hold up.
Place your pan in the fridge while we work on the chocolate layer.
In a small bowl over a double boiler or in a microwave, melt the chopped dark chocolate and coconut oil. Stir to combine.
Remove your pan from the fridge. Pour over the melt chocolate and coconut oil mixture. Tilt your pan to spread the chocolate to every edge of the bars.
Place your pan back in the fridge for a minimum of 4 hours. These will need time to set up properly.
Once they are set, remove the bars from the pan using the parchment overhang.
To cut these in perfect bars, I recommend warming your large knife under some hot water and gently letting it melt the chocolate. This isn’t absolutely necessary but it will ensure you have nice perfect squares since the top layer of chocolate will have hardened.
Store in an air tight container in the fridge and enjoy!
ALMOND CHOCOLATE OAT BARS
Ingredients
FOR THE BASE LAYER:
- 1 1/2 cups rolled oats (Make sure they are gluten-free oats if this is a concern)
- 1 cup raw almonds roughly chopped
- 1 cup almond butter
- 1/2 cup maple syrup
- 1 tbsp coconut oil
- 3/4 tsp sea salt
FOR THE CHOCOLATE LAYER:
- 100 grams dark chocolate roughly chopped (make sure it is dairy-free chocolate is you wish to keep this recipe vegan)
- 1 tbsp coconut oil
Instructions
-
Line an 8×8 pan with parchment paper. I like to cut a piece larger than the entire pan so that there is plenty of overhang.This will help get the bars out of the pan when they are ready. (see photos above for reference). Set aside.
-
In a large bowl combine the oats and chopped almonds. Give them a quick mix to combine.
-
In a small sauce pan combine the almond butter, maple syrup, coconut oil and salt. Cook on medium-low for about 5minutes stirring constantly. You are looking to melt the coconut oil into the rest of the ingredients. It should look like a very loose caramel once it is ready.
-
Pour the almond butter and maple syrup mixture in the large bowl with your oats and chopped almonds. Mix until very well combined. You don’t want any dry spots or the bars won’t hold up well.
-
Pour the mixture in your prepared pan.Press the mixture very well. The more you pack this layer, the better the bars will hold up.
-
Place your pan in the fridge while we work on the chocolate layer.
-
In a small bowl over a double boiler or in a microwave, melt the chopped dark chocolate and coconut oil. Stir to combine.
-
Remove your pan from the fridge. Pour over the melt chocolate and coconut oil mixture. Tilt your pan to spread the chocolate to every edge of the bars.
-
Place your pan back in the fridge for a minimum of 4 hours. These will need time to set up properly.
-
Once they are set, remove the bars from the pan using the parchment overhang.
-
To cut these in perfect bars, I recommend warming your large knife under some hot water and gently letting it melt the chocolate. This isn’t absolutely necessary but it will ensure you have nice perfect squares since the top layer of chocolate will have hardened.
-
Store in an air tight container in the fridge and enjoy!