They were originally supposed to be JUST oat bars so that I could call them healthy but as always I took it too far to satisfy my sweet tooth and added that niiiiiceeee caramel layer. I am forever hearing “its nice but why is it so sweet?” when the family try, literally, EVERYTHING I make…sorry.
Any way heres the recipe, they are honestly really nice though…
To make the oat base:
120 grams of coconut oil
1/4 cup of maple syrup
2 cups of oats (blended so that it becomes flour)
50 grams of quinoa flour (optional)
1 tsp of cinnamon
2 handfuls of dried apricots and raisins
Handful of pumpkin seeds
Melt the coconut oil and maple syrup until they have combined. Add the oat flour and quinoa flour and stir together until it becomes kind of a sticky, rough dough. Pour the mixture into a non stick baking tray, flatten using a spoon until it fills the tray evenly, including the edges.
Cook for 15-20 minutes.
While that is cooking, prepare your caramel and white chocolate mixture…
Caramel and white chocolate mixture:
Half a cup of vegan white chocolate
1 tbsp of caramel syrup
1 tsp of salt
Half a cup of dates
Half a cup of hot water
3 tbsp of coconut oil
1 tbsp of vegan butter
Put the dates, salt and caramel syrup into the blender, cover with boiling hot water and blend. Then add the white chocolate and stir until melted. You can either do this OR make the white chocolate separately. If you want to make it separately, just melt the white chocolate with the coconut oil and butter.
Once your oat base has cooked and cooled down, pour the date and white chocolate mixture over the top of it, also making sure to cover the edges.
Cool in the fridge overnight or until the caramel has hardened.