A super delicious no-bake dessert – these chocolate fudge oat bars are the perfect treat to make on a hot summer day when you’re craving something sweet, but don’t fancy ice cream.
I do love a good no-bake recipe, especially during summer when it’s too hot to turn the oven on. The last thing you want to do on a scorching hot day is to add even more heat by turning on the oven.
These no-bake chocolate fudge oat bars are the perfect, no fuss, quick and easy treat that takes no time to prepare. Meaning you can spend more time out in the sun taking advantage of the lovely weather while it lasts. Because let’s face it, UK isn’t exactly known for its long, perfect summers.
This is yet another recipe of mine that features tahini. I just can’t get enough of the stuff. I loved it way before it ever became cool and trendy on social media. I literally grew up eating it in desserts, condiments, but more often for breakfast. It’s such a versatile and nutritious ingredient. You can expect to see a lot more tahini recipes from me in the future because I will never grow bored of it nor will I stop experimenting and creating new recipes with it!
This recipe is pretty basic and only calls for a handful of ingredients. All you need it two bowls – one for the oat mixture and another for the chocolate tahini centre. It’s literally a case of mixing stuff in a bowl and refrigerating it to set. It’s a real fail proof recipe that anyone can make. Even those with zero cooking and/or dessert making experience. It’s also a fun one to get the kids involved with 😀
What you need to make these chocolate fudge oat bars:
Oats – I used jumbo oats, but you can also use rolled oats/porridge oats. I dry toast the oats in a pan for around 10 minutes first and leave them to cool completely before mixing them in with the rest of the ingredients. Since we’re not baking these bars, toasting the oats will make them easier to digest and make them less chewy. It also brings out a lovely rich and nutty flavour in the oats.
Ground oats – I’m using it instead of plain flour – simply blend oats in a high-speed blender until you have a fine flour. Use gluten-free oats if you want a gluten-free version.
Coconut oil – This will act as a glue that will hold the oat mixture together as it cools in the fridge.
Maple syrup – Also helps hold the oat mixture together plus adds a hint of sweetness.
Cardamom – I love the taste of cardamom in general – it’s by far my favourite spice. I also think it goes really well with the taste of tahini as well as chocolate. This is optional, so you can omit it if you prefer not to use it or don’t have any available.
Salt – to enhance all the flavours.
Tahini – Runny tahini works best to create a smooth, silky chocolate fudge when mixed in with the melted dark chocolate. You can use a nut butter like peanut butter or almond butter if you prefer.
Dark chocolate – I use 70% dark chocolate or above. It adds a much richer, deeper taste. Plus it’s better for you compared to milk chocolate.
Why you should make these chocolate fudge oat bars:
- They’re vegan
- Only call for a few ingredients
- Healthier than your average dessert
- And so delicious!
Chocolate Fudge Oat Bars
- 155g rolled oats*
- 110g ground oats/oat flour**
- 1/2 tsp cardamom*
- 1/4 tsp salt
- 120ml coconut oil melted
- 2 tbsp maple syrup
- 200g dark chocolate
- 120ml tahini***
- Mix the oats, oat flour, salt and cardamom in a bowl, then pour in the coconut oil and maple syrup
- * You can dry toast the oats first and leave them to cool completely before adding the rest of the ingredients. Since we’re not baking them, toasting the oats will make them easier to digest and make them less chewy. It also brings out a lovely rich and nutty flavour in the oats.
- Press 3/4 of the mixture into a 7” square tin lined with parchment paper (or you can use an 8” round tin).
- Place in the freezer for 15 minutes. In the meantime prepare the chocolate filling.
- Break up the chocolate into a heatproof dish and melt in the microwave. Pour in the tahini and mix until you have smooth mixture.
- Pour over the oat base, then sprinkle over the remaining 1/4 of the oat mixture
- Return to the freezer for 30-60 minutes.