Let me introduce you to these Raw Chocolate Oat Bars, they might just be my new obsession.
I’ve made them three times within the last ten days or so, making a few tweaks along the way, and as the saying goes, third times a charm. The last batch I made, as the recipe is written, is by far my favorite! And not only are they super yummy, they’re gluten-free, dairy-free, and made without refined sugar. Which means they’re also allergy-friendly and safe to make for a crowd!
The top and bottom layers are made with whole oats, raw honey, maple sugar, peanut butter and coconut oil. Honestly, I’d be okay to just stop there. The oat mix reminds me of when I was little and my mom made us peanut butter rice krispie treats. Except whole oats instead of crisp rice cereal and honey+maple syrup rather than marshmallows. Literally I could eat this by the spoon.
BUT, a bowl full of mixed oats+honey+peanut butter+coconut oil might be a little odd to set out as dessert for friends…🤔
Thus, the need for flattened layers with a chocolate peanut butter filling. Besides, any excuse to mix chocolate and peanut butter, right? The center is easily made combining ground cacao nibs {or cacao powder} with honey, maple syrup, coconut oil and peanut butter. Simple ingredients, but so good.
And perhaps best of all, there’s no baking. Literally add, mix, press, refrigerate/freeze, repeat.
If raw/no-bake, healthy treats are your thing, check out some of my other favorites below!
No-Bake, Easy, Healthy Treats:
- Raw Dark Chocolate Healthy Brownies
- Chocolate Peanut Butter Popcorn Bars + Angie’s BOOMCHICKAPOP
- Sugar-Free Chocolate Peanut Butter Lara Bars
- Chocolate Peanut and Oat Energy Bars
- Raw Lemon Poppy Seed Bites
- Raw Vermont Maple Thumbprints
Raw Chocolate Oat Bars + Gluten-Free, Dairy-Free
Ingredients
- OAT LAYERS:
- 3 cups whole oats certified GF if necessary
- 1/2 cup whole oats ground into flour*
- 1/4 cup raw honey
- 2 tbsp maple syrup
- 3 tbsp unrefined coconut oil melted
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1/8-1/4 tsp ground cinnamon
- CHOCOLATE FILLING:
- 1/2 cup cacao nibs ground to powder*
- 1 tbsp unrefined coconut oil melted
- 1 tbsp raw honey
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup peanut butter
Instructions
- Line an 8x8 glass dish or pan with nonstick cooking spray or coconut oil.
- Add whole oats, oat flour, raw honey, maple syrup, melted coconut oil, peanut butter, vanilla extract, and ground cinnamon to large bowl. Stir thoroughly until mixture is well combined.
- Divide the mixture in half and add one half to 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 ground cacao nibs {I ground mine in a nutribullet} or powder to a small bowl, followed by the melted coconut oil, raw honey, maple syrup, and vanilla extract. Stir to combine, then add in the peanut butter 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, return to freezer for 5-10 minutes or until 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 16 squares.
- Store in refrigerator.
Notes
*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
Recipe adapted from Delish Knowledge.
