OH MY GOODNESS. These pubs. No significantly, theeeeeseeeee bars.

Anyway, leaving my day obsession and onto these ridiculously delicious ooey-gooey bars which i created together with Peapod If you remember, I’ve been developing fun quality recipes for them within the last few months because of their new site It has been wonderful to encourage others to step into the kitchen and cook creatively or bake something comforting.

This time I needed to create something unique and different you could bring to your friends and family with delightful surprise. That could leave them guessing what were within the bars, but also keep them begging for mere seconds. These will surpass your expectations and some. PROMISE.

In every seriousness, my favorite part of these bars is how wholesome they’re. Today I realize they contain sugars (organic!), but the elements themselves are whole grain, gluten free, full of healthy excess fat and packed with nutrition. So you can feel somewhat great about indulging in these this winter.

I mean, perhaps you have ever seen anything more gorgeous? Now just image how they Flavor. Or even better, let me perform my greatest at describing probably the most fabulous flavor combination.

The base and top of the bars are made up of oat flour, oats, organic brown glucose, coconut oil, vanilla and a little salt. The pubs are wonderfully crunchy on the bottom for a solid base that doesn’t fall apart. Just made sure you pack and press the club base in to the bottom of the pan tightly; this can ensure that the crust bakes consistently.

Next up may be the filling. Comprised of dates and espresso powder (or instant coffee!); you’ll make a pass on in your food processor. Once you pass on it all on the bars, you’ll sprinkle the very best with dark chocolate chunks and cover once again with a number of the oat mixture. That’s it!

The result is really a gluten free oat bar using a thick, gooey chocolate and date filling. They’re rich, scrumptious and everything you want this time around of year.

I hope you LOVE these as much as I did. Be sure to tag #ambitiouskitchen on Instagram in the event that you make these!

To stay up to date with recipes, follow AK in:

5.0 from 1 reviews

Calorie consumption: 224

Fat: 10.6g

Sugars: 32.2g

Glucose: 19.2g

Fibers: 3.2g

Protein: 3.5g

Prep time:

15 mins

Cook time:

35 mins

Total time:

50 mins


1 cup warm water

1/2 teaspoon vanilla extract

1 cup gluten free oats

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup melted coconut oil

3 oz your favorite dark chocolate pub (a minimum of 70%), coarsely chopped (dairy free/vegan, if desired)


Preheat oven to 350 degrees F. Line a 8×8 inch pan with parchment paper in order that you can easily remove the bars after. That is essential! Grease the parchment paper with non-stick cooking spray.

Prepare the filling up first: Add schedules, warm water, and espresso powder to a food processor or high-powered blender and mix until steady, about 2 minutes. Allow date mixture to cool and thicken for five minutes while you make the base.

To help make the oat bottom (and crumble): In a big dish, combine oat flour, oats, baking soda, brown sugars, cinnamon, sodium, and vanilla. Stir in melted coconut essential oil until the combination is certainly crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the rest of the mix into the prepared pan; you’ll need to press very difficult to ensure that all of

the mix will stick together well.

Next spread time mixture evenly on top of the base crust. Sprinkle on chopped dark chocolate after that sprinkle the reserved oat topping over the top. If you want you can even sprinkle the chocolates with a little bit of coarse ocean salt for a salty and special combo. Bake bars for 30-35 mins or until top is defined and slightly golden brownish. Transfer to cable rack to cool for at least one hour, then remove from pan to cool totally. Makes 16 pubs. Bars are best kept within the fridge and are delicious when offered chilled as well as at room temperature.

To make completely vegan: Make sure you use a vegan chocolates bar. Theo makes a good 85% vegan chocolate bar.

To make gluten totally free: Make use of gluten free oat flour and gluten totally free oats.

If you want you may make these bars minus the espresso natural powder, they will be delicious and even kid-friendly!

Formula by: Monique Volz // Ambitious Kitchen

Photography by: Sarah Fennel // Broma Bakery

35 dates = 8 ounces??

I’ve got about 6 or 7 whole dates in a cup now which equals 8 ounces. What am I lacking? How does 35 dates equal 8 oz .? Do you mean already blended or whole times??

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