Chocolate Oat Bars!
These Chocolate Oat Bars are a perfect treat without being overly sweet. They have the perfect balance of richness and sweetness. The raw oat base is naturally sweetened with dates and topped in a rich dark chocolate coating. The chocolate coating is super smooth and rich, but you can also use your favourite melted dark chocolate instead.
These bars are super simple to make and require no baking. Simply blend the ingredients for the oat base in a blender, pat down into a parchment lined baking dish, and top with the chocolate coating. Then place the bars in the fridge to firm up. I like to cut these into 16 bars, but you could make them smaller if you’re bringing them to a potluck or party. Be sure to keep these in the fridge until serving, or store them in the freezer for whenever you’re craving something sweet.
For more delicious snack bar ideas, try my Sweet and Salty Peanut Bars or my Cherry Chocolate Chunk Energy Bars!
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Chocolate Oat Bars
Ingredients
Oat Base:
- 2 cups oats
- 1 cup nuts of choice I like almonds or pecans best
- 1 cup Medjool dates pitted
- 2 tablespoons water
Chocolate Topping:
- 1/4 cup coconut oil melted
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
Instructions
- To prepare the Oat Base, add the oats, nuts, and pitted dates into a blender until fully combined and no chunks remain. Add 2 tablespoons of water and blend until combined. You may need to add an additional 1-2 tablespoons to get a sticky texture.
- Pour the oat mixture into a parchment lined 9x9 baking dish. Pat down firmly with your hands or the back of a spoon. The mixture should be slightly sticky and should be patted down to form an even layer. Set aside.
- In a separate bowl or large measuring cup, add the cocoa powder and maple syrup to the melted coconut oil. Stir to combine. Pour the chocolate coating over the oat base to form an even layer.
- Place the oat bars in the fridge to set for at least 30 minutes.
- Remove the oat bars from the fridge once set, and slice into 16 bars.
- Store the bars in the fridge for up to a week, or in the freezer for up to a few months.
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