If you love oats, these delicious, melt-in-your-mouth oat bars are for you! Oat fudge bars from Starbucks were my all-time favourite treat when I was on the go. But when the bills started adding up, I decided I wanted to try to make my own and make it with more simple, natural ingredients. Although they don’t taste the exact same, they definitely hit the spot and are super delicious. Plus they’re vegan! I love making vegan recipes because it’s so easy! And trust me, whether you’re vegan or not, you can’t tell they are vegan!
Oats provide protein and this vegan chocolate, made with coconut oil, cocoa powder and maple syrup, is my go-to recipe. I recommend playing around with the amount of maple syrup you add. Not only will it make it sweeter, but the more you add the more fudgy the chocolate gets. The fudgier the chocolate is, the less it will harden in the freezer, so if you want a more crunchy chocolate layer, feel free to add less maple. I also chose to add frozen raspberry to the chocolate fudge to add some depth of flavour. It tastes so great! It adds a bit of tartness to a very delicious and sweet dessert. I recommend trying different frozen berries to see what you like!
Let’s get into the recipe; Here’s what you’ll need:
Ingredients:
Base:
Fudge:
Direction:
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In a food processor, add all ingredients for the base and blend until it comes together (feel free to add more coconut oil if the base is too dry and crumby)
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Press the oat base into a glass dish and place in the oven for about 10 minutes at 350 degrees Fahrenheit to toast the base.
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On the stove, melt the coconut oil for the fudge. Add in maple syrup and cocoa powder and mix until well combined. At this point, I chose to add frozen raspberries to the chocolate and warmed them until not frozen.
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Allow the chocolate mixture to cool to room temperature and pour the fudge over the oat base.
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Place in the freezer overnight and enjoy!
