Packed with oats, cocoa powder, and toasted quinoa for added crunch, and sweetened with dates, applesauce, and a little maple syrup, these nourishing no-bake chocolate oat energy bars are low in fat, with 5 grams each of fiber and protein per bar. A final drizzle of melted vegan dark chocolate seals the deal! Aside from toasting the dry quinoa, no cooking is required. Simply chill the bars for at least an hour before serving. They make a great snack, but they are indulgent enough to serve as a treat, too.
Tips
Gluten-free version: To make sure these bars are gluten-free, use certified gluten-free oat flour, rolled oats, and gluten-free vegan chocolate chips.
To Store: Wrap individual bars in parchment paper or plastic wrap. Store in the refrigerator up to 5 days or freeze up to 3 months.
For more inspiration, check out these tasty ideas:
- Crunchy Grain, Seed, and Dried Fruit Bars
- Gluten-Free Fig Bars
- Peanut Butter Granola Bars
- Banana Blueberry Bars
- 6 oz. pitted dates (12 Medjool or 24 Deglet Noor)
- ½ cup + 1 tablespoon dry white quinoa
- ¼ cup unsweetened applesauce
- 1 tablespoon pure maple syrup
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon sea salt
- ½ cup oat flour
- ½ cup rolled oats
- ¼ cup unsweetened cocoa powder
- 2 oz. vegan dark chocolate, melted
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang.
- In a small saucepan combine dates and enough water to cover. Bring to boiling; remove from heat. Let stand 10 minutes; drain well.
- Meanwhile, spread dry quinoa on a baking sheet. Bake 6 minutes or until light golden, stirring once. Let cool.
- In a food processor combine soaked dates, applesauce, maple syrup, vanilla, and salt; process until smooth. Add oat flour, oats, and cocoa powder; process until smooth. Transfer mixture to a large bowl. Stir in ½ cup of the toasted quinoa, reserving 1 tablespoon quinoa for topping.
- Spread mixture evenly in the prepared baking pan, using wet fingers to press down and smooth it. Spread dark chocolate evenly over top; sprinkle with reserved toasted quinoa. Cover and chill at least 1 hour or overnight. Cut into bars.
The post No-Bake Chocolate-Oat Energy Bars appeared first on Forks Over Knives.
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