Oat Fudge bars made vegan... and better than Starbucks. You will love these! If you're looking for a healthy dessert, you've come to the wrong place my friends. But, if you're looking for an unreal vegan dessert, you've found it!
Ingredients
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1 cup white sugar
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1 cup brown sugar
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1 cup vegan butter (take out of the fridge 5 minutes before using)
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2 tbsp ground flax + 6 tbsp of water (2 flax eggs)
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2 cups all purpose unbleached flour
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3 cups rolled oats (not instant)
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1 can of condensed coconut milk (11.25 ounces)
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2 cups of semi-sweet chocolate chips
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½ cup vegan butter
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1 tsp pure vanilla extract
For the oat layer:
For the chocolate layer:
Directions
Preheat the oven to 350 convection and line a 9x13 baking pan with parchment paper.
For the oat layer:
Make your two flax eggs: Combine 2 tbsp ground flax with 6 tbsp water, let it sit for 5 minutes.
In the bowl of a stand mixer or a large bowl with a hand mixer, add in both sugars and the vegan butter. Cream on medium/high until fluffy, about 2 minutes. Then add in the flax eggs and mix again on medium/high for 1 minute.
Add in the flour and oats to combine well, then set aside for now.
For the chocolate layer:
In a large glass bowl, add in the chocolate chips and butter, and microwave for 1 minute. Stir well until smooth. Microwave for another 45 seconds if the chocolate chips haven’t completely melted yet.
Add the can of condensed coconut milk into the melted chocolate, stir to combine.
Putting it all together:
Transfer half of the oat mixture into the prepared baking pan and press firmly to create a bottom crust.
Pour all of the chocolate mixture onto the bottom crust and spread it out evenly.
Use your hands to pull apart chunks of the remaining oat mixture and drop on top of the chocolate mixture to create a “chunky” top layer. Make sure to put oat mixture along the sides and corners of the top to make it easier to cut them when they’re done. Place the remaining chunks around the middle in any manner.
Place in the oven on the middle rack and bake for 55 minutes. Rotate the pan once halfway through for even cooking.
It will be lightly golden on top when it’s done and it’s okay if the centre is still jiggly.
Cool and then refrigerate for an hour to allow it to set.
Slice into 12 squares once completely cooled (after the fridge).
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