Chewy and nutty with chunks of dark chocolate, these Almond Oat Chocolate Chip Squares are a treat. There’s no refined sugar, instead I used dates which I blended with wet ingredients to create a sweet natural syrup. Check out the notes to see how to adapt it and share your version with us!
Almond Oat Chocolate Chip Squares [Gluten Free, Vegan, No Refined Sugars]
- 1 tbsp ground flax seed
- 3 tbsp water
- 100g soft pitted dates
- 1/4 cup + 1 tbsp coconut oil
- 2 tbsp almond butter (we love the Buttanut brand)
- 1 tsp vanilla extract
- 1 cup oat flour
- 3/4 cup rolled oats
- 1/2 cup almond meal
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 60g dark chocolate
You will also need
- food processor or blender
- 20 x 20 cm square / 25 x 15cm rectangular baking pan
- baking paper
- Preheat the oven to 180°C/ 200°F
- Make your flax egg by combining the ground flax and water in a small bowl or glass and setting aside to thicken.
- If your dates are hard, soften them by soaking in water for 5 minutes. Drain and then continue to step 3. If you’re using soft dates, like fresh medjool dates, skip straight to step 3.
- Blitz the dates, almond butter, coconut oil and vanilla in a blender until you get a nice smooth mixture. Mix in flax egg and set aside.
- Combine oat flour, rolled oats, almond meal, baking powder and salt in a medium mixing bowl.
- Add wet mixture into dry mixture and mix until combined. It’s a very sticky mixture and a bit tough to combine, use your hands if you need.
- Add in chopped chocolate and mixPress the mix into your lined baking pan. I like to use a smooth glass to roll over the mixture to get it nice and firmly packed in. until combined.
- Bake for 12-15 minutes, until the top is golden brown.
- Allow to cool. Once cool, gently lift the bars from the pan and cut into 12 squares
- Store in an airtight container for up to 3 days or in the freezer for 1 week.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.