About the Recipe
½ c. walnuts
½ c. gluten free rolled oats
2 pitted dates
1 scoop chocolate protein powder, vegan, gluten free
(OR if no protein powder use: 1 ½ T. cocoa powder and 1 T. coconut flour)
2 T. smooth peanut butter
1-3 T. cold water
For the chocolate layer:
⅓ c. (Vegan, Gluten Free) dark chocolate chunks
⅛ t. Chunky sea salt
In a food processor or blender, add everything but the water. Blend until smooth and flour like in texture. Add 1 T. at a time of water until the mixture starts to clump up and stick together. Press this into the bottom of a standard bread pan lined with parchment (or silicone bread pan works without the parchment). Chill in the fridge for 10 to 20 minutes.
While the oat bar chills, melt the chocolate chunks in either the microwave, stirring every 10 to 20 seconds until it’s melted or in a Pyrex over simmering water until the mixture is shiny and melted. Spread the chocolate over the oat bar, covering every nook and cranny. Sprinkle salt evenly over the chocolate & place in the fridge and chill until the chocolate is hardened.
Cut the bar into 8 pieces and enjoy! I would store them in the freezer in a sealed bag (try these stasher bags) and take them out for a few minutes before devouring.