Oatmeal Fudge Bars

5 from 1 rating

Oatmeal Fudge Bars are a copy-cat recipe from Starbucks but made with much healthier ingredients. These bars come together easily and are both vegan and gluten-free. Great for dessert, a sweet snack or DIY gifting for the holidays!

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Ingredients

Base + Crumb Topping

2 cups almond flour
1 cup old fashioned rolled oats
1/2 cup coconut sugar
1/4 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 cup vegan cold butter (cut into cubes)
2 flax eggs (2 Tbsp ground flax mixed with 5 Tbsp water)

Chocolate Fudge Center

1.5 cups chocolate chips
1/2 cup nut or seed butter
1 15oz can of coconut cream (solid part only)

Instructions

Make flax eggs and set aside to thicken. To make 2 flax eggs, combine 2 Tbsp of ground flax with 5 Tbsp of water. Mix well and set on the counter for at least 10 minutes to thicken. Preheat the oven to 350F and prepare an 8x8 baking dish with parchment paper and coat it with non-stick spray.
Then, In a large mixing bowl, combine oats, almond flour, coconut sugar, baking powder, cinnamon and salt.
Next, add the cold, cubed butter and flax eggs to the dry ingredients. Using clean hands, work the mixture until the butter is fully incorporated, creating a crumbly texture. Once combined, divide the mixture, setting aside about two-thirds for the base.
Next, in a medium saucepan, add in the solid part only of the coconut cream, chocolate chips and the nut or seed butter of choice. Mix with a whisk for 3-5 minutes until chocolate is fully melted and the mixture is smooth and creamy. Set aside.
Then, press the majority of the base mixture into the prepared 8x8 pan. Add on the fudge mixture, and then top with the remaining base ingredients by crumbling with your fingers and sprinkling until majority of the chocolate is covered.
Bake for 30 minutes or until the top is golden brown. Let cool for 30 minutes then place in the fridge for a minimum of 2 hours before slicing into squares.

Notes

Make the flax eggs first before anything else as these take about 10 minutes to thicken. If you are short on time, add the flax eggs to the freezer and they will firm up in about 5 minutes.
Use your hands to combine the cold butter into the dry ingredients. This is the best method to ensure everything is well incorporated. Otherwise, a potato masher can work as well.
Only use the solid part in the coconut cream, discard the liquid. If you coconut cream isn't solid, add it to the fridge for at least 2 hours to firm up.
After baking, don't rush on slicing into the oatmeal bars. Let them firm up in the fridge for a few hours. Trust me, it's worth the wait!