This is the treat that you didn’t think you needed until now 🤪
Toasty oatmeal and fudgy chocolate come together in this incredible delicious and decadent slice!
I used raw extra virgin coconut oil to achieve a “buttery” flavour in the oats and also the melt-in-your-mouth texture of the fudge. Truly magical!
Here is the recipe:
“BUTTERY” OATMEAL CHOC FUDGE BARS (vegan, no-bake)
October 6, 2020
Persons
12
Serving Size
1 slice
Prep Time
2 hours
Total Time
2 hours
Ingredients
- OATMEAL LAYER:
- ✅2 cups quick oats
- ✅1/2 cup desiccated coconut
- ✅1/2 cup rice malt syrup
- ✅1/2 cup coconut oil, melted
- ✅ Pinch of salt
- CHOC FUDGE LAYER:
- ✅ 100g dairy-free chocolate
- ✅ 1/2 cup peanut butter (or nut butter of choice)
- ✅ 2 tablespoons @gardenoflifeau coconut oil, melted
- ✅ 2 tablespoons rice malt syrup
Instructions
- 1. Line a container with non-stick paper (mine was 8 x 24cm)
- 2. Make the OATMEAL LAYER: In a pot on medium heat, add all the ingredients for the oatmeal layer and stir for 5 minutes until just toasted & mixture sticks together. Transfer 3/4 of the mixture as an even layer into the base of the lined container. Reserve the other 1/4 for the topping
- 3 Make the CHOC FUDGE: melt the chocolate in 30 second bursts in the microwave. Then add in all the other ingredients & stir until smooth. Pour this over the oatmeal base.
- 4. Sprinkle the reserved oatmeal mixture over the top of the choc fudge. Freeze for 60 mins to firm up the fudge.