Chocolate Oatmeal No Bake Bars Gluten Free Nut Free Food

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

GLUTEN FREE NO-BAKE CHOCOLATE OATMEAL BAR RECIPE

Steps:

• Put the peanut butter (or sunflower seed butter), honey and coconut oil in a medium sauce pan. Heat on medium heat until melted, do not boil. Add the cacao powder, stir until the mixture is smooth. Remove from heat and add the vanilla, stir in then add the shredded coconut and raw oatmeal.
• Put into parchment lined 10" X 7" baking dish
• Sprinkle a few mini chocolate chips on top and pat down into the mixture.
• Put in the refrigerator. Once hard, cut into squares. Must be kept in the refrigerator.

NO BAKE CHOCOLATE OATMEAL COOKIES (GLUTEN FREE)

Steps:

• Combine first 5 ingredients.
• Bring to boil and cook for 90 seconds.
• Remove from heat.
• Stir in 1/2 cup peanut butter; dissolve.
• Add 3 cups quick cooking oats.
• Add 1 tsp vanilla. Mix well.
• Drop by teaspoonfuls onto cookie sheet. Cool for 30 minutes or until set.
• NOTE: Some recipes omit the cocoa.

CHOCOLATE OATMEAL NO BAKE BARS (GLUTEN-FREE, NUT-FREE)

Steps:

• Line a loaf pan with parchment paper.
• Soak the pitted dates in boiling water for 10 minutes, then drain using a fine mesh colander and remove excess of water by gently pressing with a spoon.
• Add the softened dates, oat flour and cacao powder to a food process and process until uniform. You should have a dryish crumbly mixture at this point. Add 2-3 tablespoons of water (depending on how much water the dates retained) and process. You are looking for a thick sticky paste that holds well when pressed in between your fingers.
• Add the rolled oats and pulse a few times until incorporated and the oats mostly broken down, but still visible. Transfer to a bowl and add the chocolate chips, dried cherries and cacao nibs. Use your hands to incorporate the ingredients into the sticky dough.
• Transfer to the prepared dish and use your fingers to even out the surface. You want to press firmly and ensure it is compact all the way to the edges and corners so it holds well after sliced.
• In a small bowl, combine the chocolate topping ingredients and warm up in the microwave for 30 seconds. Then, let sit for 2 minutes and stir until all melted and uniform. Pour the thick chocolate sauce over the dish and use a spoon/spatula to even out the surface. Let the bars set in the fridge for at least an hour. Then, unmold by pulling on the parchment paper and slice in bars. Enjoy!

GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS

Steps:

• Combine the first 5 ingredients in a saucepan.
• Bring to a boil and continue to cook over a gentle boil for 90 seconds.
• Remove from heat.
• Add peanut butter and stir to melt.
• Add oats and vanilla and stir thoroughly to mix.
• Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
• Transfer to refrigerator and cool till set.
• * May sub almond milk for milk for dairy-free version.
• * May sub agave nectar for honey for vegan version.
• * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.