These salted caramel oat bars are the best treat! This is a healtheir version dessert that you have always been dreaming about and it is ridiculously good! It is also vegan, gluten free and dairy free! This amazing recipe can also be jazzed up for the holidays with some crushed candy cane to sweeten any holiday gathering!
A vegan oat bar recipe made with date-caramel that's not only delicious but also gluten-free and dairy-free.
- 3 cups gluten-free oats
- 1/2 cup coconut sugar can use brown sugar instead
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup melted coconut oil
- 2 tsp vanilla
- 1/2 cup applesauce
- 2 tbsp flax
- 1/2 cup crushed candy cane Optional if it's the Holidays!
- 10 pitted Medjool dates 1/2 cup unpacked
- 1/4 cup melted coconut oil
- 1/4 cup oat milk or milk alternative
- 1/2 cup warm water
- 1.5 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chocolate chips
Preheat oven to 325 F
Line 9 x 9 baking pan with parchment paper
In large mixing bowl, add whole oats, baking soda, flax and 1 tsp salt. Stir together until evenly distributed.
Pour melted coconut oil, applesauce and vanilla into the dry ingredients and stir vigorously.
Measure out 3/4 cup of oat cookie mixture and set aside for later use as a topping. Empty the remaining cookie mixture onto the parchment lined baking pan. Level out.
Bake in oven for 12 minutes or until mixture turns golden brown on top.
Meanwhile, add pitted dates into food processor or blender with 1/4 cup water. Blend until the mixture becomes a thick paste.
Add remaining 1/4 cup warm water, vanilla extract and 1/4 teaspoon salt and blend until smooth. Make sure you scrape down the sides of the blender with a spatula to ensure proper blending of all ingredients.
After cookie base is done baking, sprinkle most of the chocolate chips on top. Then spoon in the date caramel sauce. Top with reserved 3/4 cup oat cookie mixture and any remaining chocolate chips.
Sprinkle in your crushed candy canes here if it's the holidays!