Ummm, Need I say more!?
I love my sweets, but hate the guilty feeling after indulging!
Chef Erin has me hooked on these incredible bars! They are the perfect combination of salty & sweet, minus the guilt! Try these gems tonight!
Salted Dark Chocolate Coconut and Oat Bars: makes one 9×9 pan
- 1 1/2 cups old fashioned oats
- 1 1/2 cups shredded, sweetened coconut
- 1/4 cup brown sugar, loosely packed pinch of sea salt 1/4 cup unsalted butter
- 1/4 cup coconut oil (measured solid)
- 1/8 cup maple syrup
- 1/8 cup honey
Dark Chocolate Top Layer
- 1 cup good quality dark chocolate (I use Godiva or lindt salted dark chocolate)
- 2 Tbsp coconut oil measured solid
Oil a 9×9 pan with a little coconut oil
In a large bowl, combine oats, coconut, brown sugar and sea salt. Heat a small saucepan over low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the oat mixture, then add the honey and maple syrup and stir very thoroughly until the entire mix is combined and wet. Press this mixture into the pan and stick in the fridge for 15 minutes.
Dark Chocolate Layer
Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove your cooled pan from the fridge and pour the chocolate evenly over top, spreading by tipping pan back and forth or with a spatula/spoon. Place back in the fridge of freezer for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently remove the square out and place on a cutting board to cut. Is best if the bars can somewhat come to room temp before cutting, as they may slightly crumble a bit if too cold!
*I also like to top my bars with hemp hearts, slivered almonds, pumpkin seeds, cocoa nibs, or ALL of the above! 🙂 add these toppings right after laying the chocolate top layer before chocolate sets in fridge.
* recipe inspired and modified from How Sweet Eats
Enjoy with a glass of vin rouge 🙂
Kelly S & O xo