Oat Fudge Bar

This recipe went through a lot of testing, did it need so much testing no it did not but it is such a crowd pleaser I just kept making them without before being able to put up the recipe. I hope you get to enjoy these oat fudge bars as much as my family, friends, husband and myself have.

Perfect for all kinds of weather, with a hot cup of tea or a cold glass of milk. Although the batch will disappear quickly, they freeze wonderfully and can be stored in the fridge for up to two weeks.

I make mine with coconut condensed milk instead of condensed milk, you can always use either. You can find coconut condensed milk in most grocery stores, if you are able to find organic that is always preferred.

Oat Fudge Bar

Chewy, chocolaty, and fudgy! The perfect treat to par with a cup of tea or coffee.

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Course: Dessert

Cuisine: American, Gluten-free

Keyword: Bar, chocolate, Fudge, Oat

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 16 servings

Calories: 185kcal

Author: Amanda Filipowicz

Ingredients

Oat Bar

• 1/2 cup butter or cococonut oil
• 1 cup coconut sugar
• 1.5 tsp molasses
• 1 egg
• 1 tsp Himalayan salt
• 1 tsp vanilla
• 1 tsp cinnamon
• 3/4 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp + 1 tsp arrowroot flour potato starch
• 1 1/3 cup old fashion oats we used sprouted oats

Chocolate Fudge

• 4 oz coconut condensed milk or 125 ml
• 1 tbsp butter or coconut butter
• 100 grams dark chcolate dairy free, 80% +

Instructions

• Line a 9x9 baking pan with parchment paper. and preheat the oven at 350 degrees.
• In a large bowl combine softened butter/coconut oil with the coconut sugar. Using a hand blender whip until light and fluffy. Add in the egg and molasses and blend until light in colour.
• Pour in the vanilla, sprinkle in the salt and cinnamon and combine with the wet ingredients.
• Add in the almond flour, coconut flour and arrowroot flour, slowly incorporate the dry ingredients at a low sleep. Once well-incorporated add in the oats.
• Place 3/4 of the oat bar mixture into the prepared 9x9 pan, pat it into every corner, adding a little bit extra into the edges of the pan. Bake for 20 minutes and then remove from the oven.
• While the bar is baking work on the fudge layer. In a double boiler, at a low heat add in the chocolate bar, condensed coconut milk and butter/coconut butter. Once the mixture has melted and come together set aside and wait for the oat bar to come out of the oven.
• Once out of the oven, pour the fudge layer overtop the oat bar and smoothie out. Using the remaining 1/4 of the oat bar dough sprinkle it, or apply it in clumps over top of the fudge layer.
• Palce in the oven for an additional 15-20 minutes.
• Once out of the oven place the oat bar to the side and let it set overnight. Once set cut into square either 9 large pieces or 12 smaller ones.
• You can store the bar in the fridge for 1-2 weeks or in the freezer for several months.

Nutrition

Calories: 185kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 237mg | Potassium: 64mg | Fiber: 2g | Sugar: 11g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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