Ingredients
Oatmeal Layer
- ½ cup almond flour
- ½ cup gluten-free quick oats
- 3 tbsp coconut oil, softened
- 2 tbsp maple syrup
- ⅓ cup coconut sugar
- 1/4 tsp salt
Fudge Layer
- ¾ cup chocolate chips
- 1/4 C full-fat coconut milk
Instructions
- Preheat the oven to 350°F and line a small loaf pan with parchment paper.
- In a bowl, mix almond flour, oats, coconut oil, maple syrup, and coconut sugar until a crumbly dough forms. Press two-thirds of the mixture into the prepared pan, reserving the rest for the topping.
- Melt the chocolate chips and coconut milk in the microwave in 15-second intervals, stirring until smooth and creamy.
- Pour the melted fudge mixture over the baked base, spreading evenly. Sprinkle the remaining oat mixture over the top.
- Bake for 20 minutes, until the topping is crisp.
- Let the bars cool completely before slicing into 4 small bars or 2 large bars—or just grab a spoon and dig right in!
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