Name: Chocolate caramel oat bars
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/3 cup rolled oats, blended into flour; 1 1/2 cups nonfat Greek yogurt; 1 tsp maple syrup; 1 oz Medjool dates, pitted; 3/4 tsp creamy peanut butter; 1 tbsp dark chocolate chips; 1/2 tsp coconut oil; 1 tsp vanilla extract; 1/4 tsp salt; 1 tbsp hot water

Instructions

Prep 25 min · Cook 25 min

Preheat the oven to 350°F. In a small bowl, mix the oat flour, maple syrup, half the salt, and 3 tbsp of the yogurt until a thick dough forms. Press the dough into the bottom of a small loaf pan lined with parchment paper.
Bake the base for 10 minutes until golden and firm. Meanwhile, place the dates in a separate small bowl and cover with the hot water. Let them soak while the base bakes. Remove the base from the oven and let it cool. Done when golden and firm.
Drain the dates, reserving the water. Use a fork to mash the dates into a thick paste with the peanut butter, the remaining salt, and half the reserved water. Spread the date caramel evenly over the cooled oat base.
Place the pan in the freezer for 30 minutes to firm up the caramel and base.
In a microwave safe bowl, combine the chocolate chips and coconut oil. Microwave in 20 second intervals, stirring between each, until smooth. Spread the chocolate over the chilled caramel layer to the edges.
Freeze the bars for 10 minutes until the chocolate is set. Meanwhile, mix the remaining yogurt with the vanilla extract. Lift the bars from the pan and slice into four pieces. Serve the bars with the yogurt on the side. Done when chocolate is firm.

Nutrition

Ingredients

Instructions

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