Gooey Dark Chocolate Espresso Date Oat Bars1

Anyway, moving away from my day obsession and onto these ridiculously great tasting ooey-gooey bars that I created in partnership with Peapod If you remember, I’ve been developing fun formulas for them within the last few months for their new site It has been wonderful to encourage others to stage in to the kitchen and cook creatively or bake something comforting.
This time I wanted to create something unique and different that you can bring to your friends and relations with delightful surprise. That would leave them speculating what were within the bars, but also keep them begging for mere seconds. These will surpass your expectations and some. PROMISE.
In every seriousness, the best section of these bars is how wholesome they are. Now I realize they contain sugars (organic!), however the ingredients themselves are wholegrain, gluten free, filled with healthy extra fat and packed with nutrition. So you can feel somewhat good about indulging in these this winter.
I mean, have you ever seen any other thing more gorgeous? Now just image how they TASTE. Or even better, let me perform my greatest at describing probably the most fabulous flavor mixture.
The base and top of the bars are made up of oat flour, oats, organic brownish glucose, coconut oil, vanilla and just a little salt. The pubs are wonderfully crunchy on the bottom for a solid base that doesn’t fall apart. Simply made sure you pack and press the club base into the bottom of the pan tightly; this will make sure that the crust bakes equally.
Next up is the filling. Comprised of times and espresso powder (or instant espresso!); you’ll create a pass on in your food processor. After you spread it all over the bars, you’ll sprinkle the top with chocolates chunks and cover once again with some of the oat mixture. That’s it!
The result is really a gluten free oat bar having a thick, gooey chocolate and time filling. They’re rich, scrumptious and all you want this time of year.
I hope you like these in so far as i did. Make sure to label #ambitiouskitchen on Instagram if you make these!
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5.0 from 1 reviews
Calories: 224
Fat: 10.6g
Carbohydrates: 32.2g
Glucose: 19.2g
Fibers: 3.2g
Protein: 3.5g
Prep time:
15 mins
Cook time:
35 mins
Total period:
50 mins
Ingredients
1 cup hot water
1/2 teaspoon vanilla extract
1 cup gluten free oats
1/2 teaspoon cooking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted coconut oil
3 oz your preferred dark chocolate bar (at least 70%), coarsely chopped (dairy free/vegan, if desired)
Instructions
Preheat oven to 350 levels F. Series a 8×8 in . pan with parchment paper in order that you can easily remove the bars after. This is essential! Grease the parchment paper with non-stick cooking spray.
Prepare the filling first: Add dates, hot water, and espresso powder to a food processor or high-powered blender and blend until even, about 2 minutes. Allow date mixture to cool and thicken for 5 minutes while you make the bottom.
To make the oat bottom (and crumble): In a big bowl, combine oat flour, oats, cooking soda, brown sugar, cinnamon, sodium, and vanilla. Mix in melted coconut oil until the combination can be crumbly. Measure out 1 cup from the combination and reserve in a small bowl (this can become for the topping). Press the rest of the mix into the prepared pan; you’ll need to press very difficult to ensure that all of
the combination will stick together well.
Next spread time mixture evenly on top of the base crust. Sprinkle on chopped dark chocolate after that sprinkle the reserved oat topping over the top. If you’d like you can also sprinkle the delicious chocolate with a little bit of coarse ocean salt for a salty and lovely combo. Bake bars for 30-35 a few minutes or until best is defined and slightly golden brownish. Transfer to cable rack to great for at least an hour, then remove from pan to cool completely. Makes 16 bars. Bars are greatest kept in the fridge and are delicious when offered chilled in addition to at room heat.
To create completely vegan: Be sure you work with a vegan chocolate pub. Theo makes a good 85% vegan chocolates bar.
To make gluten free: Make use of gluten totally free oat flour and gluten totally free oats.
If you’d like you can make these bars without the espresso powder, they will be delicious and even kid-friendly!
Formula by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery
35 dates = 8 ounces??
I’ve got about 6 or 7 entire schedules in a glass now and that equals 8 oz .. What am I missing? So how exactly does 35 schedules equal 8 ounces? Do you mean already blended or whole dates??