Vegan Chocolate Oat Bars
Indulge in the irresistible simplicity of Vegan Chocolate Oat Bars—a no-bake treat that's as wholesome as it is decadent! This recipe combines the hearty goodness of rolled oats with the creamy richness of almond butter and the natural sweetness of maple syrup, creating a perfectly chewy base. Topped with a luscious layer of melted vegan chocolate chips and a hint of coconut oil, these bars are the ultimate guilt-free dessert or snack. Crafted in just 15 minutes of prep time and requiring no oven, they’re a vegan-friendly, gluten-free option that satisfies any chocolate craving. Perfect for meal prep or grab-and-go snacking, these bars are sure to become a family favorite—store them in the fridge and enjoy all week long!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 0.75 cup Almond butter
- 0.5 cup Maple syrup
- 1 cup Vegan chocolate chips
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line an 8x8 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal later.
In a large mixing bowl, combine the rolled oats and salt, then set aside.
In a small saucepan over medium-low heat, melt the almond butter and maple syrup together, stirring continuously until smooth and well mixed.
Remove the saucepan from heat and add vanilla extract. Stir to combine.
Pour the almond butter mixture over the oats, and mix until the oats are completely coated and evenly dispersed.
Transfer the mixture into the prepared baking pan. Press down firmly using a spatula or your hands to create an even layer.
In a microwave-safe bowl, combine the vegan chocolate chips and coconut oil. Heat in 20-second intervals, stirring thoroughly between each interval, until the chocolate is fully melted and smooth.
Pour the melted chocolate over the oat mixture in the baking dish, spreading evenly with a spatula.
Refrigerate the bars for at least 1 hour, or until the chocolate topping has hardened.
Once set, lift the bars out of the pan using the parchment overhang and transfer to a cutting board.
Cut into 12 bars and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.9 g | 263% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 378.3 g | 138% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 214.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2872 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
