Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Oat Fudge Bars with Caramel Drizzle
Raw, gluten free, vegan oat fudge bars with caramel drizzle make a healthy snack or dessert.
Prep Time
20
minutes
minutes
Author
Crystal Bonnet
Ingredients
For the base
2
cups
Gluten Free Rolled Oats
2
cups
pitted Medjool Dates
2
teaspoons
Vanilla Bean Powder
2
tablespoons
Agave Nectar
Dash of salt
1
teaspoon
Cinnamon
For the Chocolate layer
3/4
cup
melted Raw Cacao Butter
3/4
cup
Raw Cacao Powder
1/2
cup
liquid sweetener
I used agave nectar
For the Caramel Drizzle
1/4
cup
melted Raw Cacao Butter
1/4
cup
Lucuma Powder
Instructions
For the Base
Place all ingredients into a food process and process until a dough forms.
Line a 9" x 9" square baking pan with parchment paper.
Firmly place dough in the pan pressing with your hands to smooth it out to all the edges.
Place the pan in the freezer.
For the Chocolate layer
Melt the Cacao butter double boiler method on your stove using the lowest temperature stirring constantly.
Combine all ingredients in a bowl and whisk until smooth.
Take the pan out of the freezer, pour the chocolate on top and spread evenly.
Put the pan back into the freezer for 10 minutes.
For the Caramel Drizzle
Combine ingredients in a small bowl and whisk until smooth.
Take the pan out of the freezer, make sure the chocolate has started to harden before pouring on the caramel.
Pour the caramel mixture into a measuring cup and slowly pour over top of the chocolate making any design you wish.
Put the pan back into the freezer for minimum 1/2 hour.
Take the pan out of the freezer, cut into squares and ENJOY!
Notes
You can substitute with any raw, liquid sweetener.