Oat Fudge Bars with Caramel Drizzle
Raw, gluten free, vegan oat fudge bars with caramel drizzle make a healthy snack or dessert.
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.