Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Ooey-Gooey Dark Chocolate Espresso Date Oat Bars
Photo and recipe courtesy of Peapod
Servings
16
Ingredients
- 8 ounce pitted dates
- 1 cup hot water
- 2 teaspoon espresso powder (or instant coffee granules)
- 1/2 teaspoon vanilla extract
- 1 1/2 cup gluten free oat flour
- 1 cup gluten free oats
- 1/2 teaspoon baking soda
- 2/3 cup organic brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup melted coconut oil
- 3 ounce your favorite dark chocolate bar, coarsely chopped
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8x8 inch pan with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.
- Prepare the filling first: Add dates, hot water, and espresso powder to a food processor or high-powered blender and blend until smooth, about 2 minutes.
- Allow date mixture to cool and thicken for 5 minutes while you make the base.
- To make the oat base (and crumble): In a large bowl, combine oat flour, oats, baking soda, brown sugar, cinnamon, salt, and vanilla.
- Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping).
- Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.
- Next spread date mixture evenly on top of the base crust.
- Sprinkle on chopped dark chocolate then sprinkle the reserved oat topping over the top.
- Bake for 30-35 minutes or until top is set and slightly golden brown.
- Transfer to wire rack to cool for at least an hour, and then remove from pan to cool completely.
- Recipe by Monique Volz of Ambitious Kitchen