Ooey-Gooey Dark Chocolate Espresso Date Bars

OH MY GOODNESS. These bars. No critically, theeeeeseeeee bars. I first made those back in 2015 and not too long ago baked them up once more after I had an intense yearning for fig newtons.

While I realize that Fig Newtons comprises exact figs, I couldn’t to find any at the store so I settled with dates, another favourite dried fruit. Good previous dates — reasonable, addicting and all the time there to save lots of the day.

My favourite strategy to experience dates in recent times has been by spreading almond or peanut butter all over the place them. Can you assert YUMMMMM?

dark chocolate date bars on table

Vegan and gluten unfastened date bars

Anyway, moving away from my date obsession and onto those ridiculously delicious ooey-gooey date bars.

This time I wanted to create one thing distinctive and other that you can convey to your friends and family with delightful marvel. That would leave them guessing what had been in the bars, but also go away them begging for seconds. These will reside as much as your expectancies after which some. PROMISE.

Another perk to those date bars? They’re gluten free and vegan. Because that’s what everybody all the time asks me for relating to recipes these days so let me simply say that I do know win at muffins for everybody. WINK.

stack of date bars with dark chocolate filling

Ingredients in date bars

My favorite a part of those bars is how wholesome they are. The components themselves are entire grain, gluten unfastened, filled with wholesome fats and packed with nutrition.

The base and best of the bars: made up of oat flour, oats, organic brown sugar, coconut oil, vanilla and slightly salt. The bars are splendidly crunchy on the backside for a cast base that doesn’t fall apart. Just made sure you pack and press the bar base into the bottom of the pan tightly; this will likely make certain that the crust bakes frivolously.

The filling: Made up of dates and espresso powder (or rapid espresso!); you’ll make a variety in your blender. After you spread it in every single place the bars, you’ll sprinkle the highest with dark chocolate (chips or chunks) and canopy again with the rest oat aggregate on top. That’s it!

The result's a gluten unfastened date oat bar with a thick, gooey chocolate and caramel flavored date filling. They’re candy, delicious and the whole lot you wish to have this time of 12 months.

stack of date bars with chocolate filling

How to make your personal oat flour

You can easily make your personal gluten loose oat flour via simply striking oats into a blender and blending or pulsing till they’re clean and resemble a effective flour. This is most probably the most cost effective option! Check out my tutorial with all of my absolute best tips & methods.

How to store those date oat bars

  1. In the refrigerator: Store these bars covered in the fridge for as much as 1 week. When you’re in a position to devour them, simply let them come to room temp for approximately Five minutes in order that they soften somewhat.
  2. In the freezer: sure, you'll be able to freeze those gluten free date bars! Place them within the freezer for as much as 2 months in an airtight container. I’d recommend keeping apart the bars with parchment wax paper as smartly. When you’re in a position to devour them, let the bars thaw within the refrigerator after which deliver them to room temp as described above.

dark chocolate date bars on table

If you prefer those bars, you might also like

Healthy Peanut Butter Rice Krispie Treats

Blueberry Pie Bars with Oatmeal Crumble (vegan & gluten free)

Vegan No Bake Chocolate Peanut Butter Oatmeal Bars

Raspberry Crumble Bars

I hope you LOVE these as much as I did. Be positive to tag #ambitiouskitchen on Instagram if you are making these!

Ooey-Gooey Dark Chocolate Espresso Date Oat Bars

4.77 from 21 votes

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 minutes

Incredible vegan and gluten unfastened date oat bars filled with a gooey date, espresso and dark chocolate filling. With a crunchy bottom, distinctive flavors, and wholesome substances, those make a scrumptious deal with or snack.

  • For the filling:
  • 1 1/2 cups packed pitted Medjool dates
  • 1 1/4 cup scorching water
  • 2 teaspoons espresso powder or instant coffee granules (non-compulsory)
  • 1/2 teaspoon vanilla extract
  • For the bottom:
  • 1 1/2 cups gluten loose oat flour
  • 1 cup gluten loose oats
  • 2/3 cup packed brown sugar (or sub coconut sugar)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup melted coconut oil (or sub melted vegan butter or regular butter)
  • 3 ounces your favorite dark chocolate bar (no less than 70%), coarsely chopped (dairy unfastened/vegan, if desired) OR sub 1/2 cup chocolate chips
  1. Preheat oven to 350 levels F. Line a 8x8 inch pan with parchment paper so that you're able to simply take away the bars after. This is essential! Grease the parchment paper with nonstick cooking spray.

  2. Prepare the filling first: Add dates, scorching water, espresso powder and vanilla to a high-powered blender and mix till most commonly smooth, about 2 minutes. It's k if there are a few chunky pieces of dates. Allow date mixture to chill and thicken up a little for 5 minutes while you're making the bottom.

  3. To make the oat base and crumble: in a large bowl, mix oat flour, oats, brown sugar baking soda, cinnamon and salt. Stir in melted coconut oil till the mixture is crumbly. Measure out 1 cup of the mix and set aside in a small bowl (this can be for the topping). Press the rest mixture into the ready pan; you'll need to press onerous to be sure that all of the combination will stick together smartly.

  4. Gently unfold date combination frivolously on best of the base crust. Sprinkle on chopped dark chocolate (or chocolate chips) then sprinkle the reserved oat topping excessive.

  5. Bake bars for 30-35 mins or until top is about and moderately golden brown. If you would like you'll be able to also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. Transfer to wire rack to chill for no less than an hour to assist set the base, then take away from pan to chill completely. Makes 16 bars. Bars are very best saved covered within the fridge and are delicious when served chilled in addition to at room temperature.

To make utterly vegan: Make certain you use a vegan chocolate bar. Theo makes a pleasant 85% vegan chocolate bar.

To make gluten unfastened: Use gluten unfastened oat flour and gluten loose oats.

If you want you'll make these bars without the espresso powder, they are going to nonetheless be delicious or even kid-friendly!

How to retailer these date oat bars:

In the refrigerator: Store those bars covered within the fridge for up to 1 week. When you’re in a position to eat them, just allow them to come to room temp for about Five mins in order that they melt a little bit.

In the freezer: yes, you'll be able to freeze those gluten unfastened date bars! Place them within the freezer for as much as 2 months in an airtight container. I’d suggest isolating the bars with parchment wax paper as neatly. When you’re able to devour them, let the bars thaw within the refrigerator and then bring them to room temp as described above.


Servings: 16 bars

Serving size: 1

Calories: 224kcal

Fat: 10.6g

Carbohydrates: 32.2g

Fiber: 3.2g

Sugar: 19.2g

Protein: 3.5g

Recipe by means of: Monique Volz // Ambitious Kitchen | Photography by: Sarah Fennel // Broma Bakery

Recipe at the beginning published December 2, 2015 and republished on February second, 2020

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