I love anything and everything with oats and these little bites make no exception. They are melt in the mouth delicious, not too sweet, but beautifully rich and gloriously chocolatey. You can store them in the freezer for up to three months, but I guarantee they won’t last that long. I have to hide mine at the back of the freezer so they don’t get devoured by my family. 

CHOCOLATE FUDGE OAT BARS (makes 12-16 squares)  

Base/topping ingredients 

3 heaped tablespoons peanut, almond or tiger nut butter

3 tablespoons coconut oil

3 tablespoons maple syrup or rice malt syrup 

1 tsp vanilla extract  

4 cups oats

Chocolate fudge ingredients 

2 cups dairy free choc chips

1/2 cup peanut, almond or tiger nut butter

1 tablespoon coconut oil

Generous pinch of salt 

Method

Add the nut butter/ tigernut butter, coconut oil, maple syrup to a medium sized pan over a low to medium heat. Gently melt and whisk until smooth then stir in the oats and vanilla until everything is evenly coated. 

Press half of the oat mixture into an 8inch brownie pan/silicone or dish lined with greaseproof paper, ensuring its evenly distributed. Pop into the fridge and set the other half of the oat mix to one side while you make the filling.  

Add all of the chocolate fudge filling ingredients to a glass bowl and place over a pan of boiling water (ensuring the bottom of the bowl does not come into contact with the water) and gently melt everything together and whisk until you’re left with a smooth, thick and fudgey sauce. 

Pour the chocolate fudge over the oaty base then sprinkle the remaining oat mixture over the top then very gently press down so everything is secure. 

Leave it to set in the fridge for a couple of hours, slice and enjoy.  

Store in an airtight container in the fridge for up to a week or the freezer for up to 3 months.