Buttery oatmeal and almond shortbread with a creamy chocolate medjool date filling, and melty pools of dark chocolate.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free! Just make sure you use certified gluten-free oats.
What’s the difference between regular cocoa powder and dutch-processed?
Dutch-processed cocoa powder has a smoother flavor and darker color. I always prefer using dutch processed over regular!
How do I store these?
I recommend storing in an airtight container in the fridge for up to 5-6 days.
if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Dark Chocolate Date and Oat Bars
Buttery oatmeal and almond shortbread with a creamy chocolate medjool date filling, and melty pools of dark chocolate.
Servings 12 bars
Ingredients
- 1 ½ cups pitted medjool dates
- 1 cup hot water
- 2 tbsp dutch-processed cocoa powder
- ¼ tsp instant espresso powder
Oatmeal Base
- 2 ¼ cups almond flour
- 1 ½ cups old-fashioned rolled oats
- 3 tbsp brown sugar (or sub coconut sugar)
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ¼ tsp salt
- 6 tbsp unsalted butter, melted
- 3 tbsp maple syrup
- 1 ½ tsp vanilla extract
- ½ cup chopped dark chocolate + more for topping (optional)
Instructions
- Preheat oven to 350°F. Line a 8×8” baking pan with parchment paper.
- Add dates, water, cocoa powder, espresso powder, and salt to a blender. Blend until smooth. Set aside to cool while preparing the filling.
- In a large mixing bowl, combine almond flour, oats, brown sugar, cinnamon, baking soda, and salt. Stir in melted butter, maple syrup and vanilla until mixture is crumbly. Reserve 1/3 of the mixture for the topping. Press remaining mixture into bottom of prepared baking pan. Spread over date mixture, sprinkle on dark chocolate, then sprinkle on reserved topping and a few chopped chocolate bits.
- Bake for 25-30 minutes until light golden brown. Cool for 15 minutes in the pan before carefully transferring to a wire cooling rack to cool for at least 30 minutes to set. Serve with flaky sea salt.
