Gluten-Free Chocolate Mocha Oat Bars

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Average Rating: 5 | Rated By: 2 users

Most delicious, indulgent Gluten-Free Chocolate Mocha Oat Bars filled with chocolaty-mocha raisin filling. The gluten-free oat base is crispy and buttery, lightly sweetened and hinted with cinnamon. These coffee flavoured oat bars make for a delicious gluten-free snack or a special treat.

 

chocolate mocha oat bars, gluten free

 

The chocolate mocha oat bars can be served at room temperature or chilled. I love the oat bars at room temperature because the inside is brimming with soft chocolate mocha filling sweetened with raisins making these gluten-free bars incredibly tasty. If you want something more refreshing, especially on hot summer days, serve the chocolate mocha oat bars chilled. You can even add a dollop of vanilla bean ice cream. YUM!

 

chocolate mocha oat bars, gluten free

 

The ingredients,

The ooey-gooey chocolate mocha filling is made with raisins, cocoa powder, coffee, vanilla and hot water. All the ingredients are blended into a thick paste. For the base and topping I used, oat flour, oats, coconut sugar, baking powder and a pinch of cinnamon. The dry ingredients are mixed with butter forming a crispy base and toping. To make the filling extra chocolaty, before you add the topping, scatter the filling with chocolate chips. Once baked, the chocolate chips melt right into the filling, making these gluten-free bars especially delicious.

 

chocolate mocha oat bars, gluten free

 

Substitutions,

First, make sure your oat flour and oats are certified gluten-free, as oats are often processed in facilities that also process wheat. In the filling, you can change the raisins for dates or dried apricots. The flavour will be a little different, but the texture will remain the same.

As a sweetener in the base, I used coconut sugar. However, you can substitute brown sugar for the coconut sugar. For the chocolate chips, you can use a coarsely chopped gluten-free chocolate bar or bakers chocolate.

If you follow a vegan diet, you can substitute the butter for coconut oil or vegan butter, such as earth balance. When using coconut oil, add a pinch of salt to the recipe.

This gluten-free chocolate mocha oat bar recipe is not your typical oat bar. The chocolaty filling is flavoured with coffee and cocoa and is made with raisins. There are no added eggs, and the recipe is easily converted to a vegan oat bar.

Can you freeze the chocolate mocha oat bars?

The oat bars freeze beautifully. Use an airtight container and separate the bars with parchment paper. When you want to serve them, thaw the oat bars in the refrigerator, then bring them to room temperature or serve the bars chilled.

If you like the chocolate mocha flavour, check out the Gluten-Free Mocha Walnut Cake or the Gluten-Free Mocha Chocolate Chunk Sandwich Cookie

Ingredients

  • FILLING
  • 1 1/2 cups packed raisins
  • 1 Tbsp. Pure cocoa powder
  • 2 tsp. instant coffee
  • 1/2 tsp. Pure vanilla extract
  • 1 1/4 cup hot water
  • THE BASE
  • 2/3 cup coconut sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. GF ground cinnamon
  • 1/2 cup melted salted butter
  • 3/4 cup GF chocolate chips
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    Instructions

  • Preheat oven to 350 F. Line an 8x8 inch pan with parchment paper with the paper hanging over the sides for easy removal. Lightly brush or spray the paper with cooking oil or melted butter
  • THE FILLING
  • Add raisins, cocoa powder, coffee, vanilla and hot water into a high speed blender and blend until almost smooth. Set aside
  • THE BASE
  • In a large bowl, combine oat flour, oats, coconut sugar, baking soda, and cinnamon. Stir in melted butter until the mixture is crumbly. Remove 3/4 cup of the mixture and set aside for the topping.
  • Press the remaining mixture into the prepared pan, making sure the mixture sticks together
  • Spread the filling over the base and scatter with chocolate chips. Sprinkle the reserved oat mixture over the top. Bake for 30 - 32 minutes until the topping is golden brown
  • Cool fully in the pan, then remove using the parchment paper and slice into 16 squares.
  • Note; the squares can be served at room temperature or for firmer squares chill for at least two hours in the refrigerator. The squares will last up to seven days when refrigerated.


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