Description
These bars are ooey gooey and sticky sweet! Filled with whole grains, energy packed dates and antioxidant rich chocolate these are a decadent yet wholesome treat. The maple sweetened oat crumble doubles as a base and topping (with the addition of dark chocolate). The simple filling is made from candy sweet dates that are soaked in water and then blended into a creamy caramel. I like to make these in a loaf pan for a small batch bar. They are seriously addicting and one of my favorite ways to satisfy a cookie craving.
Ingredients
Makes 6-8 bars
oat crumb:
1/2 cup butter, melted (can sub vegan butter-Montys is my favorite)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup spelt flour (can use AP or gluten free)
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon sea salt
2 oz chopped dark chocolate or chocolate chips
date caramel:
12–15 medjool dates, pitted (about 1 tightly packed cup) + hot water, to soak
2–3 tablespoons reserved water from soaking
1/2 teaspoon vanilla extract
pinch of sea salt
Instructions
- Preheat oven to 350 degrees. Spray and line a loaf pan with parchment paper.
- Place the dates in a small bowl and cover with hot water, to soak. Let sit for a few minutes while you prepare the crumb.
- Make the crumb: stir together melted butter, maple syrup, and vanilla in a mixing bowl. Add spelt flour, oats, baking powder and sea salt. Divide the crumb mixture in half, and press half of it into the prepared loaf pan to form a thin, even bottom crust layer. Add chocolate to the remaining crumb and mix to combine.
- Make the date caramel: drain the dates and place them in a high speed blender or food processor with the vanilla, reserved water and sea salt. Process into a smooth sticky paste. You may need to scape down the sides a few times. Spread the caramel across the bottom crust in the pan.
- Crumble the remaining dough on top and press down firmly, compacting the bars and helping to stick the top layer to the filling.
- Bake for 30 minutes, or until top is lightly golden. Let cool completely in the pan before removing. Store covered at room temperature for 2-3 days or refrigerate.