Only five store cupboard ingredients are needed for this delicious, gluten-free, plant-based treat. Peanut butter can be used in place of the tahini, however when making for school lunchboxes, peanut butter should never be included as most schools have a no-nut policy in place. These bars are packed with fibre and slow-releasing carbohydrates, making them a good addition to any lunchbox.
Enjoy!
Nessa x
Chocolate Oat Bars
Ingredients
Base
- 225g tahini
- 125ml maple syrup
- 1tbsp coconut oil
- 225g oats*
Topping
- 75ml coconut oil
- 40g good-quality cocoa powder
- 3tbsp maple syrup
Method
- In a small saucepan, over a low heat, melt the tahini, maple and coconut oil together, while stirring all the time. Once the mixture is fully combined, take from the heat.
- Place the oats in a large bowl, pour over the wet mixture and stir well to combine.
- Transfer to a parchment paper lined 20cm x 20cm tin. Place some parchment paper on top of the mixture and firmly press into place using the palm of your hand.
- In another small saucepan, make the topping by melting together the coconut oil, cocoa powder and maple syrup. Stir well and once fully melted and combined pour over the oat base. Swirl the tin to evenly distribute the topping.
- Place in the fridge for a few hours before cutting into squares. Can be stored in an airtight container in the fridge for up to five days. Enjoy!
*Note – Even though oats are naturally gluten-free, some can be contaminated with gluten due to where they’re processed etc. so ensure the oats you’re using say ‘gluten free’ to make this a gluten-free treat.
