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RECIPE
15 INGREDIENTS8 STEPS45MIN

Raw Chocolate Oat Bars

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Lemons and Basil

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These Raw Chocolate Oat Bars are my new obsession! Perfectly sweet and totally satisfying to serve as dessert, yet made with enough wholesome goodness to qualify as a snack. Plus, no baking, which means these are great for summer.
45MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Oat Layers

3 cups
Oats
or Certified Gluten-free Oats
1/2 cup
Oat Flour
1/4 cup
2 Tbsp
3 Tbsp
Unrefined Coconut Oil
1/2 cup
Peanut Butter
1/8 tsp
Ground Cinnamon

Chocolate Filling

1/2 cup
Cacao Nibs
freshly ground
1 Tbsp
Unrefined Coconut Oil , melted
1 Tbsp
1 Tbsp
1/2 tsp
Pure Vanilla Extract
1/2 cup
Peanut Butter , softened
to taste
Nonstick Cooking Spray
for greasing the pan
or Coconut Oil

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Nutrition Per Serving

VIEW ALL
CALORIES
381
FAT
22.6 g
PROTEIN
11.5 g
CARBS
37.6 g

Author's Notes

If you don’t have oat flour or a way to grind the oats into a fine flour like consistency, you can substitute with any flour. You can use cacao powder in place of the ground cacao nibs, that’s just what I had on hand. If you don’t have cacao nibs or cacao powder, Dutch processed cocoa powder could be used as a substitute.

Cooking Instructions

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Step 1
Line an 8x8-inch glass dish or pan with Nonstick Cooking Spray (to taste).
Step 2
Add Oats (3 cup), Oat Flour (1/2 cup), Peanut Butter (1/2 cup), Raw Honey (1/4 cup), Unrefined Coconut Oil (3 tablespoon), Maple Syrup (1/8 cup), Vanilla Extract (1 teaspoon), and Ground Cinnamon (1/8 teaspoon) to large bowl. Stir thoroughly until mixture is well combined.
Step 3
Divide the mixture in half and add one half to the prepared dish. Spread the mixture evenly until it covers the bottom then press into place. I like to get my hands slightly damp so I can press it firmly without the mixture sticking to my hands, then I use the back of a spatula to flatten it out.
Step 4
Once the bottom layer is complete, place the dish in the freezer for 10-15 minutes, or refrigerator for 20-30 minutes if your dish is not freezer safe, while you prepare the filling.
Step 5
For the filling, add the Cacao Nibs (1/2 cup) or powder to a small bowl, followed by the remaining Unrefined Coconut Oil (3 teaspoon), Raw Honey (1 tablespoon), Maple Syrup (1 tablespoon) and Pure Vanilla Extract (1/2 teaspoon). Stir to combine, then add in Peanut Butter (1/2 cup) and continue stirring until a thick, smooth consistency is reached.
Step 6
Remove the pan from the freezer and gently spread the filling evenly over the bottom oat layer, then return to freezer for 5-10 minutes, or until the filling has begun to harden.
Step 7
Add remaining oat mixture on top of filling and spread evenly, then press down to create the final top layer. Refrigerate for 15-20 minutes or until top layer has hardened.
Step 8
Remove and cut into squares.

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Nutrition Per Serving
Calories
381
% Daily Value*
Fat
22.6 g
29%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
37.6 g
14%
Fiber
6.7 g
24%
Sugars
12.9 g
--
Protein
11.5 g
23%
Sodium
115.4 mg
5%
Vitamin D
--
--
Calcium
45.7 mg
4%
Iron
2.8 mg
16%
Potassium
357.8 mg
8%
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