No Bake Chocolate Oat Bars

These No Bake Chocolate Oat Bars are a great way to sneak some nutrition into your sweets. The base includes oats, which provide soluble fiber that helps lower cholesterol levels and promote more stable blood sugar levels. Chia seeds and ground flaxseeds are also incorporated, and they provide numerous nutrients including ALA, a form of omega-3 fatty acids, as well as more fiber. The oats and seeds are combined with cocoa powder and vanilla for flavor, almond butter for heart healthy fats and protein, and dates for natural sweetness. This mixture is topped off with melted dark chocolate for an easy sweet treat.

No Bake Chocolate Oat Bars

Ingredients:

• 1 cup creamy almond butter (just almonds + salt. If no salt, can add ½ tsp sea salt)*

• 3/4 cup packed pitted Medjool dates (about 9-10 large pitted Medjool dates)

• 1 teaspoon vanilla extract

• 1 tablespoon chia seeds

• 1 tablespoon ground flaxseed

• 3 tablespoon cocoa powder

• 3/4 cup old fashioned rolled oats

• 1 (3 ounce) dark chocolate bar (or can use about ½ cup dark chocolate chips)

• Optional: Flaked sea salt, for topping

*can substitute almond butter for peanut butter if desired

Instructions:

1. First soak the dates in warm water for 10 minutes and then draine. This helps soften the dates so they blend well. 

2. Add dates, almond butter, vanilla extract, chia seeds, ground flaxseed, cocoa powder (and salt if adding) to a food processor. Pulse until a smooth consistency is achieved. 

3. Add in oats and pulse a few more times to mix in the oats.

4. Press almond butter and oat mixture into a 8.5 in x 4.5 in loaf pan lined with parchment paper.

5. Melt chocolate in 30-second increments in a microwave-safe bowl, stirring in between until chocolate is completely melted. Alternatively, add chocolate to a small saucepan and melt over low heat. 

6. Pour melted chocolate on top of almond butter and oat base and spread out evenly. You can tilt the pan to help the chocolate spread evenly. 

7. Top with optional flaked sea salt and refrigerate for at least one hour. 

8. Cut into 8-10 squares. Store in the refrigerator.