Wheat, dairy and (almost) sugar free chocolate oat bars

Wheat, dairy and (almost) sugar free chocolate oat bars

When Choclette at Chocolate Log Blog picked ‘sugar free’ as the health-conscious theme for this month’s We Should Cocoa, I had a fairly good idea of what I would make – something similar to the chocolate fudge bites I made last year, but in a bar form that the pony could take to work.

It worked out quite well, as for the past three weeks I haven’t had a working oven, so no-bake treats are about all I’ve been able to make (don’t worry, the oven issue has now been sorted, so no more moaning I promise!)

I adapted this recipe from Love Veggies and Yoga, switching the cinnamon and vanilla for cocoa powder for added chocolatey-ness. I also forgot to add the milk, and wondered why the mixture didn’t seem to be sticking together – oops! But luckily adding extra honey sorted it out, and had the benefit of turning them into a dairy-free treat as well.

Technically speaking, these aren’t 100% sugar free, as the dark chocolate I used wasn’t 100% pure, but they definitely needed the extra chocolate on top in order to be acceptable to the pony, so hopefully Choclette will let me off!

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I’m really looking forward to seeing the round up and all the ingenious ways WSC-ers manage to go sugar free – although I do kind of hope I’m not the only person to cheat a bit…

Wheat, dairy and (almost) sugar free chocolate oat bars (adapted from Love Veggies and Yoga)

  • 300g rolled oats
  • 200g smooth peanut butter (I used a 25% less fat version)
  • 120g pitted dates
  • 20g cocoa powder
  • between 100-200g clear honey
  • 120g dark chocolate, melted
  • 40g dark chocolate, chopped

Add the oats, dates, peanut butter, cocoa powder and 100g honey to a food processor and blitz until everything is finely chopped and the mixture starts to come together. It needs to stick together if you press it into clumps with your fingers, so if it’s not doing that keep adding more honey until it gets to the right consistency. Press very firmly into the base of an 8×8″ square cake tin and leave to set in the fridge.

Melt the 120g dark chocolate and spread in a layer over the oat bars. Sprinkle the 40g chopped chocolate on top white the melted chocolate is still runny so the bits stick, then leave to set before slicing into squares.

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