Oat and Walnut Ganache Bars
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.
Bar base
- To food processor, add sprouted rolled oats and pulse 5 to 6 times, until oats are halved in size. Add Medjool dates, 1 cup chopped walnuts, coconut, chia seeds, coconut oil, maple syrup, and sea salt, and pulse, then process until all ingredients are mixed well to form a sticky base mixture. In prepared baking dish, spread mixture and press firmly to create an even and uniform bar base. Refrigerate, uncovered, while making the ganache.
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.
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