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Servings:

Raw Chocolate Oat Bars

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.

Total Time

45min

0.0

0 Ratings

Author: Lemons and Basil

Servings:

Ingredients

Oat Layers

•

3 cups

Oats

or Certified Gluten-free Oats

•

1/2 cup

Oat Flour

•

4 Tbsp

Raw Honey

•

2 Tbsp

Maple Syrup

•

3 Tbsp

Unrefined Coconut Oil

•

1/2 cup

Peanut Butter

•

1 tsp

Vanilla Extract

•

as needed

Ground Cinnamon

Chocolate Filling

•

1/2 cup

Cacao Nibs

•

1 Tbsp

Unrefined Coconut Oil , melted

•

1 Tbsp

Raw Honey

•

1 Tbsp

Maple Syrup

•

as needed

Pure Vanilla Extract

•

1/2 cup

Peanut Butter , softened

•

as needed

Nonstick Cooking Spray

or Coconut Oil

Cooking Instructions

Line an 8x8-inch glass dish or pan with Nonstick Cooking Spray (as needed) .

Add Oats (3 cups) , Oat Flour (1/2 cup) , Peanut Butter (1/2 cup) , Raw Honey (4 Tbsp) , Unrefined Coconut Oil (3 Tbsp) , Maple Syrup (2 Tbsp) , Vanilla Extract (1 tsp) , and Ground Cinnamon (as needed) to large bowl. Stir thoroughly until mixture is well combined.

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.

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.

For the filling, add the Cacao Nibs (1/2 cup) or powder to a small bowl, followed by the remaining Unrefined Coconut Oil (1 Tbsp) , Raw Honey (1 Tbsp) , Maple Syrup (1 Tbsp) and Pure Vanilla Extract (as needed) . Stir to combine, then add in Peanut Butter (1/2 cup) and continue stirring until a thick, smooth consistency is reached.

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.

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.

Remove and cut into squares.

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.

Nutrition Per Serving

CALORIES

381

FAT

22.6 g

PROTEIN

11.5 g

CARBS

37.6 g