These coffee almond chocolate oat bars are one of my favorite ways to use the Nielsen Massey Coffee extract, it gives them a subtle coffee flavor that makes the almond and chocolate pop. They are a touch on the crumbly side, but the crumbles are the best part – spoon them into your mouth or sprinkle them on top of ice cream. I used a dark chocolate that had almonds in it to go with the almond butter, but plain dark chocolate would also work great.
Lastly, I’ve tried the bars with both maple syrup and honey – both work, so you can use the one you prefer.
Coffee Almond Chocolate Oat Bars
These Vegan Coffee Almond Chocolate Oat Bars are made with almond butter and oats with dark chocolate chunks for the perfect tea time snack. Use GF oats to make them Gluten Free
Ingredients
- 2 C oats ground up into a coarse flour
- 1 tsp baking powder
- 1/4 tsp Salt
- 1/3 C almond butter
- 1/4 C coconut oil melted and cooled
- 1/4 C honey / maple syrup
- 2 tsp Nielsen Massey Coffee Extract
- 100g dark chocolate roughly chopped
Instructions
- Preheat the oven to 180C and line a baking tray (24cm square or circle) with baking paper
- Blend the oats in a food processor until they resemble a coarse flour
- Add oats to a mixing bowl with the baking powder and salt and mix.
- Add the almond butter, coconut oil, honey and coffee vanilla extract to the oat mixture and mix until fully combined
- Add about 2/3 of the chocolate and stir until just combined.
- Add about 2/3 of the chocolate and stir until just combined.
- Sprinkle the remaining chocolate on top and press it in.
- Bake for 12-15 minutes until golden brown
- Allow to cool before slicing. Cut it into strips, squares or triangles.
- Store in an airtight container for up to a week.
