halfbakedharvest4.0
Healthy No-Bake Salted Dark Chocolate Chunk Oatmeal Cookie Bars.
These taste so good. Just like my mom's oatmeal cookie bars only a little chewier and a little less crumbly, but the flavor is spot on and the texture is awesome.
👥 18 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●food processor
- ●mixing bowl
- ●microwave
📝 Preparation Steps
1
Line a 9x13 in baking dish with parchment paper.
2
To the bowl of a food processor add the cashews and dates. Process until a thick paste forms, about ⏱️ 2-3 minutes. Add the coconut oil, coconut milk (or almond milk), vanilla and salt. Process until completely smooth and no chunks remain, scrapping down the sides of the bowl once or twice. I let my processor go a full ⏱️ 5 minutes to really allow the mixture to become a super smooth and thick paste.
coconut oil4 tablespoons
3
Meanwhile, add the oats, quinoa and ground walnuts (or almonds) to a large mixing bowl.
4
Once the cashew mixture is ready (it should be pretty warm and gooey from the food processor running) scoop/pour it into the bowl with the oats. Mix until everything is evenly combined. It will seem thick at first, but just keep mixing and it will all come together. Allow the mixture to cool off a bit (maybe ⏱️ 5 minutes) and then stir in the chocolate chocolate chunks. Press the cookies into the prepared dish. Melt 2 ounces of dark chocolate in the microwave and drizzle it over the bars. Sprinkle with sea salt and place in the fridge for at least ⏱️ 1 hour or until cold. Cut in to bars and keep cold or leave at room temp. Personally, I think these are best kept in the fridge.
sea salt (for topping)
Nutrition Facts
calories
286 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
42 mg
protein Content
5 g
carbohydrate Content
29 g
saturated Fat Content
6 g
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