No Bake Salted Caramel Chocolate Oat Bars

• Vegan
• Gluten free

• Produce

  • 1 cups Medjool dates, pitted

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 3 1/2 tbsp Almond butter
  • 3/8 cup Maple syrup

• Pasta & Grains

  • 1 1/2 cup Oats, gluten-free

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/2 cup Cocoa powder
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3/8 cup Coconut oil

Found on withsaltandwit.com

Description

Ingredients

• 1 1/2 cup gluten-free oats
• 1 cups pitted Medjool dates (168 grams)
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 cup cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• 3 1/2 tablespoons almond butter
• 2 tablespoons maple syrup

Directions

• Crust: In a 9x5 loaf pan, line it with plastic wrap. Sticky side attached to pan. This will make getting the bars out when it’s chilled much easier. (I speak from experience.) Set aside.
• In a high-powered blender, add the dates, oatmeal, applesauce, vanilla and cinnamon. Process until the dates start to break down and the mixture starts to come together, like a stiff dough.
• Add the 3/4 of the dough to the lined pan. Press to cover the bottom in an even layer. Set aside.
• Chocolate: In a small bowl, whisk together the cocoa powder, coconut oil, and maple syrup. Pour over oatmeal crust. Smooth out evenly. Place in freezer for 30 minutes. Whisk the chocolate filling ingredients in a small mixing bowl until smooth. Pour over crust.
• Caramel: Meanwhile, add the coconut oil, almond butter. And maple syrup to a blender. Process until smooth. Once chocolate filling is somewhat set, pour the caramel evenly over crust. Sprinkle with remaining oat mixture. Sprinkle with sea salt.
• Place in freezer and chill for 2 or more hours. Cut into 12 bars and enjoy!

Nutrition