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–+ servings
Three bars drizzled with chocolate and topped with sea salt on a small white marble board
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No-Bake Oat Bars

These naturally vegan no-bake oat bars made with cocoa butter and oat flour make the perfect sweet and crunchy treat for snacks or desserts!
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 bars
Author: Eloïse

Ingredients
 

Wet ingredients

  • ¼ cup (30 g) cocoa butter
  • ½ cup (120 g) cashew butter
  • 4 tablespoons (60 g) maple syrup
  • 3 tablespoons unsweetened soy milk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

Dry ingredients

  • ⅓ cup (50 g) raw almonds
  • 3 tablespoons (30 g) buckwheat groats
  • 2 ½ cups (250 g) oat flour gluten-free if needed
  • 2.5 oz (70 g) 70% dark chocolate more for topping

For topping

  • 1 oz 70% dark chocolate
  • 1 pinch of sea salt I use fleur de sel

Instructions
 

  • Bright yellow oil in a glass mixing bowl.
    Melt the cocoa butter: Add the cocoa butter to a double boiler or melt it in the microwave.
  • Thick, shiny light brown mixture in a glass mixing bowl with a spatula.
    Wet ingredients: Add the melted cocoa butter, cashew butter, maple syrup, soy milk, vanilla extract, and salt to a mixing bowl. Stir until well combined.
  • Chopped dark chocolate and chopped almonds on a small wooden cutting board.
    Almonds & chocolate: Roughly chop the almonds and chocolate with a knife.
  • Thick light brown mass with almond and chocolate bits in a glass mixing bowl.
    Dry ingredients: Add the almonds, chocolate, buckwheat groats, and oat flour to the mixing bowl. Stir until evenly combined.
  • Hand firmly pressing a light brown mass into a white square baking dish with a spoon.
    Press: Line an 8x8" (20x20 cm) square baking pan (or a container of a similar size) with parchment paper. Tightly press the oat bar mixture into the pan and smooth out the surface.
  • Topping: Melt the dark chocolate. Drizzle it on top of the oat bar mixture and sprinkle with coarse sea salt. Freeze for 10 minutes until solid.
  • Hand cutting a light brown block drizzled with chocolate into 12 bars with a chef's knife.
    Slice: Remove the oat bar mixture from the baking pan and cut it into 12 equal bars. Store them in an airtight container in the refrigerator for up to 1 week.
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