Vegan Chocolate Fudge Oat Bars

Vegan Chocolate Fudge Oat Bars

Made with Native Forest Organic Coconut Cream by @veggieworldrecipes

This delicious oaty dessert is filled with a thick, fudgey, chocolate layer and a toasted oat crumble.

The fudge layer comes together with Native Forest Organic Coconut Cream, chocolate and coconut sugar.

The oat crumble is made gluten-free with instant oats, almond flour, maple syrup, coconut oil, dairy free milk and vanilla.

These bars aren't baked instead, they are chilled in the refrigerator for at least 4 hours for the perfect fudgey texture.

The oat crumble is on the top and bottom for the perfect oaty crunch with a fudgey layer.

These bars are perfect to make ahead and eat throughout the week when you're craving a sweet but healthy treat!

Chocolate Fudge Oat Bars⁠ ⁠ Crust Ingredients
  • 1 1/2 cup instant oats (120 g)⁠
  • 1 cup almond flour (112 g)⁠
  • 1/2 cup maple syrup (120 g)⁠
  • 1/4 cup coconut oil (72 g)⁠
  • 3 tbsp dairy free milk⁠
  • 1/2 tsp vanilla⁠
  • dash of salt⁠ ⁠ Filling Ingredients
  • ⁠120 grams chocolate⁠
  • 3/4 cup Native Forest Organic Coconut Cream
  • 1-2 tbsp coconut sugar⁠
⁠Note: coconut cream needs to be refrigerated overnight. Only the solid part that forms at the top will be used.⁠ ⁠ Directions⁠
  1. To a pan over medium heat, add the oats, almond flour, maple, oil, milk, vanilla, & salt. Stir together, mixing the ingredients well.⁠
  2. Cook for 3-4 minutes, stirring consistently. You want to cook the oats until a few of them begin to turn golden brown. Once you've cooked the oat mixture, set aside.⁠
  3. In a bowl, melt the chocolate. Do this by microwaving the chocolate in 30 second increments & stirring in between microwaving, until all of the chocolate has melted.⁠
  4. To the melted chocolate, add the coconut cream and sugar and mix.⁠
  5. The mixture will start to harden very quickly because the cold from the cream will harden the melted chocolate so try and stir quickly.⁠
  6. Note: you may need to adjust the sugar based on the chocolate you use. I used dark chocolate, so I added 2 tbsp of sugar. If you use a very sweet chocolate, you may need less. Taste your filling to decide how much chocolate you need.⁠
  7. Line a small baking dish with parchment paper and lightly grease with coconut oil. I used about a 5 x 7 inch pan.⁠
  8. Add half of the oat crumble to the dish. Pack it tightly using your hands or a spatula.⁠
  9. On top of the layer of crust, spread the chocolate layer. Top with the remaining oat crumble.⁠
  10. Refrigerate the bars for 4-5 hours, giving the fudge layer enough time to harden in the fridge.⁠
  11. Once ready, slice & enjoy!⁠ ⁠