Langsung ke konten utama

dark chocolate almond oatmeal bars




INGREDIENTS
  • 3 cups rolled oats
  • 1/2 cup flour (I used all-purpose, but any kind should work. Try oat flour for gluten-free)
  • 1/2 cup + 2 tablespoons pure maple syrup
  • 3/4 cup almond butter, divided (or other nut-butter)
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 3/4 cup dark chocolate chips

INSTRUCTIONS
  1. Line a 8×8 inch baking pan with parchment paper or spray with cooking spray and set aside.
  2. In a large bowl, mix together the oats, flour, maple syrup, 1/2 cup almond butter, coconut oil, vanilla and cinnamon. The mixture should be sticky and clump together easily. If it’s too crumbly, add a bit more nut butter. If too wet, add in more oats/flour.
  3. Transfer half of the mixture into the baking pan and spread evenly. I like to use a piece of parchment paper to press down the mixture evenly, but a small rolling pin (or your fingers!) also works. Place in the fridge and let harden for at least 30 minutes.
  4. After the mixture has hardened in the fridge, melt the chocolate chips along with the remaining 1/4 cup almond butter in a double boiler or small pot over boiling water until creamy and smooth. Pour the chocolate on the oat layer and refrigerate until hardened, about 1 hour.
  5. Remove the chocolate layer from the fridge and place the remaining oat mixture on top. I think it’s easiest to crumble the the remaining dough all over the chocolate and press together. Place back in the fridge to harden, at least 30 more minutes.
  6. Slice into 9-12 bars (depending on what size bar you like). The bars will keep for up to 2 weeks in the fridge or 6 months in the freezer.







Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Chocolate Chip Peanut Butter Pie

INGREDIENTS Crust  3/4 cup graham cracker crumbs  1/4 cup granulated sugar  2 tablespoons brown sugar  4 tablespoons melted butter  Filling   1 1/2 cups heavy cream  8 ounces cream cheese softened  3/4 cup granulated sugar  1 cup creamy peanut butter  1 tablespoon vanilla  1 cup mini chocolate chips  INSTRUCTIONS To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.     Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.  In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add pean...
Posting Komentar
Baca selengkapnya

Killer Chicken Thigh Marinade

Ingredients 8 bone-in, skin-on chicken thighs (about 4 lbs) 2 Tbsp olive oil 1 Tbsp sesame oil 4 Tbsp low sodium soy sauce 1 Tbsp Worcestershire sauce 2 Tbsp lemon juice (or lime juice) 5 Tbsp honey (or maple syrup) 6 cloves garlic (minced) ½ tsp black pepper (freshly ground) 2 tsp kosher salt (plus more to taste) Instructions Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight. Preheat oven to 450 degrees F. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.  To get a nicel...
Posting Komentar
Baca selengkapnya

Mini Chocolate Cheesecakes

Ingredients For the Oreo Cookie Crust:  (1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total) 8 tablespoons (4 ounces) unsalted butter, melted For the Chocolate Cheesecake Filling:  7 ounces semi-sweet chocolate, finely chopped 16 ounces full-fat cream cheese, at room temperature 2/3 cup sour cream 2/3 cup granulated sugar 1/2 Tablespoon unsweetened natural cocoa powder 2 large eggs plus 2 egg yolks, at room temperature 1/2 cup (4 ounces) heavy cream, at room temperature 1 teaspoons vanilla extract For the Chocolate Ganache:   12 ounces semi-sweet chocolate, finely chopped 1 cup heavy cream Grated chocolate, for decoration, optional Instructions For the Oreo Cookie Crust:  Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed. Place the cookies in ...
Posting Komentar
Baca selengkapnya