Instructions
- Prepare the Pan:
- Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients:
- In a large bowl, combine the rolled oats, oat flour, salt, and cinnamon. Stir until well mixed.
- Combine Wet Ingredients:
- In another bowl, mix the melted coconut oil, maple syrup, and tahini or nut butter until smooth.
- Combine Mixtures:
- Pour the wet mixture into the dry ingredients and stir until everything is evenly coated.
- Press into Pan:
- Press about two-thirds of the mixture firmly into the bottom of the prepared baking pan to form a crust.
- Prepare Chocolate Layer:
- In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth. Once melted, pour the chocolate over the crust and spread evenly.
- Top with Remaining Mixture:
- Sprinkle the remaining oat mixture over the chocolate layer and gently press it down.
- Chill:
- Refrigerate for at least 2 hours or until set.
- Serve:
- Once set, lift the bars out of the pan using the parchment overhang and cut into squares. Store leftovers in an airtight container in the refrigerator.
Tips
- For added flavor, consider mixing in nuts or dried fruit.
- These bars can also be frozen for longer storage; just thaw in the refrigerator before serving.
Enjoy your delicious gluten-free no-bake chocolate fudge oat bars
