N’oatmeal Bars
VEGETARIAN Gone are the days when you mourned the loss of oats on
Ingredients
- 1 cup (180 g) coconut oil
- 0.5 cup (95 g) erythritol, divided
- 2 cup (300 g) hulled hemp seeds
- 0.5 cup (50 g) unsweetened shredded coconut
- 1/3 cup (33 g) coconut flour
- 0.5 tsp vanilla extract
- 10 oz (285 g) unsweetened baking chocolate
- 0.5 cup (120 ml) full-fat coconut milk
Instructions
- 1
Line a 9-inch (23-cm) square baking pan with parchment paper, draping it over all sides of the pan for easy lifting. Place the coconut oil and half of the erythritol in a medium-sized saucepan and melt over medium heat, about 2 minutes. Continue to Step 3 if using confectioners’-style erythritol; if using granulated erythritol, continue to cook until the granules can no longer be felt on the back of the spoon. Add the hulled hemp seeds, shredded coconut, coconut flour, and vanilla, stirring until coated. Set aside half of the mixture for the topping. Press the remaining half of the mixture into the prepared pan. Transfer the pan with the base layer to the refrigerator for at least 10 minutes, until set. Meanwhile, prepare the chocolate layer: Place the remaining erythritol, the baking chocolate, and coconut milk in a small saucepan over low heat. Stir frequently until melted and smooth. Take the base out of the fridge and spoon the chocolate mixture over the base layer, spreading it evenly with a knife or the back of a spoon. If the base hasn’t totally set, a couple of hulled hemp seeds will lift up and mix in with the chocolate, so don’t rush it. Crumble the reserved hemp seed mixture over the chocolate layer, pressing in gently. Cover and refrigerate for 2 to 3 hours or overnight. Cut into 16 bars and enjoy!