Begin by preheating your oven to 350°F (175°C). Line an 8x8 or 9x9-inch square baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.

In a large bowl, combine the gluten-free oats, almond flour, baking powder, coconut sugar, and salt. Add the softened coconut oil and maple syrup, mixing well until a crumbly dough forms. It should hold together when pressed but still be a bit crumbly.

Tip: If your mixture seems too dry, you can add a tablespoon of coconut oil or maple syrup to help bind it. Reserve about 1/2 cup of this mixture to use as a crumble topping.

Press the remaining oatmeal crumble mixture evenly into the bottom of your prepared baking pan, creating a firm, even layer.

Prepare the Chocolate Fudge Center:

In a small saucepan, combine the dairy-free chocolate chips and coconut milk over low heat. Stir constantly until the chocolate is fully melted and smooth. The mixture should be glossy and rich. Remove from heat and let cool slightly before pouring.

Pour the melted chocolate fudge over the oatmeal base layer, spreading it out evenly with a spatula. Sprinkle the reserved 1/2 cup of oatmeal crumble mixture over the top of the fudge layer.

Place the pan in the preheated oven and bake for 25 minutes, or until the crumble on top is golden brown and the fudge layer has set.

Allow the bars to cool at room temperature for about 20 minutes, then transfer the pan to the fridge for at least 1 hour to allow the fudge to firm up completely.

Once the bars have fully set, lift them out of the pan using the parchment paper overhang and slice them into 16 squares. Enjoy immediately or store in an airtight container in the fridge for up to a week.