Oat Fudge Bars
Chewy, ooey, gooey, chocolatey, perfect...and as always, 100% vegan. If you're looking for a healthy dessert, you've come to the wrong post my friends. But if you're looking for an unreal vegan dessert, you've found it!
These were originally inspired by the Oat Fudge bars that Starbucks sells. When making fudge or fudgey desserts, often Condensed Dairy Milk is used. Lucky for us plant based folks there are now Vegan Condensed milks out there made from Coconut.
If you're wondering where to purchase the Condensed Canned Coconut Milk, you can find it in Bulk Barn Stores, health food grocery stores (like Natural Food Pantry if you're in Ottawa), as well as some grocery stores in the health food section. And if you still can't find locally, you can also get it on Amazon. The brand I've used is called Natures Charm.
You'll need a stand mixer or hand mixer for this recipe and a 9x13 baking pan. They make 12 large squares and they freeze perfectly if you want to save half for another day!
Resist the urge to cut into them right after the oven and let them cool completely and refrigerate for an hour so they firm up fully before cutting into. This will help them hold their shape and the chocolate and condensed milk need to set by cooling down.
I take no responsibility for how many you eat ;) hehe
Oat Fudge Bars
Makes 12 squares / 1 9x13 pan
Prep time 20 minutes
Cook Time 55 minutes
- 1 cup of white sugar
- 1 cup of brown sugar
- 1 cup of vegan butter, take out of the fridge 5 minutes before using
- 2 flax eggs ( 2 Tbsp of ground flax, mixed with 6 Tbsp of water/ let sit for 5 minutes)
- 2 cups of all purpose unbleached flour
- 3 cups of rolled oats (not instant)
- 1 can of condensed coconut milk (11.25 ounces)
- 2 cups of semi-sweet chocolate chips
- 1/2 cup of vegan butter
- 1 tsp of pure vanilla extract
- Preheat the oven to 350 convection and line a 9x13 baking pan with parchment paper
For the Oat Layer
- 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, leave aside for now
For the Chocolate Layer
- In a 4 cup glass measuring cup or a medium size glass bowl, add in the chocolate chips & butter and microwave for 1 minute. Remove, stir well until smooth. Microwave another 45 seconds if the chocolate chip haven't completely melted yet.
- Add the can of condensed coconut milk into the melted chocolate, stir to combine.
- 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 out evenly
- Then, using 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, then the middle can just be random chunks everywhere
- Place in the oven on the middle rack and bake for 55 minutes (flipping once half way through)
- It will be lightly golden on top when it's done and it's okay if the center is still jiggly.
***Once it cools it will set up and completely finish setting after being in the fridge for an hour.
- Slice into 12 squares once completely cooled after the fridge