Crumbly Almond Butter Coconut Oil Chocolate Bars
The Coconut Oil Debate
Is coconut oil healthy? Horrible? Somewhere in between?
Right now, there seems to be quite a debate going on right now about coconut oil. Some insist that it's awful for your heart health, others say it contains healthy MCT's, and though it has saturated fat, it doesn't raise your risk of heart disease. Color me curious. If you're interested about this too, wait for an upcoming blog post diving deeper into the science of coconut oil! I can't wait to share it with you!
In the meantime, you'll notice that these bars contain coconut oil. Whether coconut oil is the devil or not, keep in mind that either way it's high in fat, and should be eaten sparingly. These bars, though healthier, are still dessert -- and should be treated as such. And they are an amazing, chocolately, almond butter-y treat!
About 8-10 bars
- 1 1/2 C oatmeal, ground into flour
- 3 TB melted coconut oil
- 3 TB maple syrup
- 1/2 tsp vanilla extract
- dash salt
Almond butter date layer
- 1 C pitted dates
- 2 TB almond milk
- 1/4 C almond butter
- 1 tsp vanilla extract
Coconut oil chocolate
- 1/4 C melted coconut oil
- 2 TB maple syrup
- 1/2 C cacao powder
- dash salt
- Heat about 2 C of water to boiling or near boiling. Place dates in the water and allow to soak.
- In blender, grind oats into fine flour. Add dash of salt.
- Mix melted coconut oil, maple syrup, and vanilla extract together, then pour into oat flour.
- Kneed with your hands until it forms a dough, and press this into the base of a greased loaf pan.
- Place the pan in the freezer or refrigerator while you prepare the remainder of the recipe.
- Drain the dates from the warm water, and add to blender with the rest of the ingredients for the almond butter layer. Blend until dates are processed and mixture is combined.
- Spread this on top of the oatmeal base, and put pan back in refrigerator.
- Mix melted coconut oil and maple syrup, then add in cacao powder and salt, and whisk until lumps are dissolved.
- Pour this into the pan and set in refrigerator for a few hours until hardened. Slice into bars.
- Keep stored in refrigerator, tightly sealed.