Chocolate Espresso Toasted Oat Crunch Bars

Chocolate Espresso Toasted Oat Bars by An Unrefined Vegan

Superfoods (cacao, quinoa, oats, flaxseeds, sunflower seeds) team up for a crunchy, sweet treat



Chocolate Crunch Layer

Toasted Oats Layer


  1. Line an 8-inch x 8-inch pan with parchment paper. Set aside.
  2. In a double boiler, slowly melt the cacao wafers with the powdered stevia. Once melted, stir in the puffed quinoa. While the chocolate is still nice and melty, spread it evenly over the parchment in the prepared pan. Set aside while you prepare the toasted oat layer.
  3. In the bowl of a food processor, puree the dates with the soaking liquid, vanilla extract and liquid stevia until smooth. Set aside.
  4. In a large bowl, whisk together the remaining ingredients. Scrape the date mixture into the dry ingredients and stir until everything is moist and thoroughly incorporated.
  5. Pat mixture on top of the chocolate in the pan, cover tightly and let bars firm up for several hours. Cut into squares. Store bars in an air-tight container.