Decadent and rich, this picnic-packable bar will satisfy anyone’s sweet tooth. A hearty mixture of oats and nuts is bound together with sweet dates and maple syrup, creating a tasty base that’s topped with a luscious layer of decadent, rich, and dreamy chocolate.
No time to chop
Dark 60 percent cacao chocolate chips can be substituted for chopped dark chocolate to save on prep time!
Out of sight, out of mind
These ganache bars freeze well, so you can hide these tasty treats away for another day! Simply wrap each bar in a small piece of parchment paper and store all in a resealable bag or container. Freeze for up to one month.
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Oat and Walnut Ganache Bars
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Ingredients
- 2 cups sprouted rolled oats
- 10 Medjool dates pitted
- 1 1/4 cups chopped raw walnuts divided
- 1/2 cup unsweetened shredded coconut
- 1 Tbsp chia seeds
- 5 Tbsp melted unrefined cold-pressed coconut oil
- 2 Tbsp pure maple syrup
- 1/8 tsp sea salt
- 12 oz dark chocolate chopped, about 2 1/2 cups, at least 60% cacao
- 1 cup full-fat coconut milk
- 1 tsp pure vanilla extract
Instructions
- Line 8 x 8-inch baking dish with 4 x 2-inch strips of parchment paper, 2 in each direction to help remove the bars from baking dish.
Ganache
- In medium-sized bowl, place chopped chocolate. In small saucepan, slowly bring coconut milk to a simmer over low to medium heat. Remove coconut milk from heat, pour over chocolate, and let sit for a minute. Carefully stir coconut milk and melting chocolate together until chocolate is fully melted and smooth, and then mix in vanilla. Pour chocolate ganache over bar base and sprinkle with remaining walnuts. Cover and refrigerate for at least 4 hours before cutting bars and serving.
Recipe Notes
Per serving: 308 calories; 5 g protein; 20 g total fat (13 g sat. fat); 29 g total carbohydrates (19 g sugar, 4 g fiber); 30 mg sodium
