Anyway, moving away from my date obsession and onto these ridiculously mouth watering ooey-gooey bars that I created together with Peapod If you remember, I am developing fun quality recipes for them over the past few months for his or her new site It has been wonderful to encourage others to step in to the kitchen and make creatively or bake something comforting. This time I needed to create something unique and different that you can bring to your friends and family with delightful surprise. That could leave them speculating what were in the bars, but also keep them begging for mere seconds. These will surpass your expectations and then some. PROMISE. In all seriousness, my favorite section of these bars is how wholesome they are. Right now I realize they contain sugar (organic!), but the elements themselves are whole grain, gluten free, full of healthy body fat and packed with nutrition. So you can feel somewhat great about indulging in these this winter season. I mean, have you ever seen anything more beautiful? Now just picture how they TASTE. Or even better, let me perform my best at describing probably the most fabulous flavor combination. The bottom and the surface of the bars are made up of oat flour, oats, organic dark brown sugars, coconut oil, vanilla and just a little salt. The bars are wonderfully crunchy on the bottom for a solid base that doesn't fall apart. Simply made sure you pack and press the bar base in to the bottom from the skillet tightly; this can ensure that the crust bakes equally. Next up may be the filling. Comprised of dates and espresso powder (or instant espresso!); you'll create a pass on in your food processor. Once you pass on it all over the bars, you'll sprinkle the top with chocolates chunks and cover once again with some of the oat blend. That's it! The result is really a gluten free oat bar having a thick, gooey chocolate and date filling. They're wealthy, scrumptious and all you want this time around of year. I hope you LOVE these in so far as i did. Be sure to tag #ambitiouskitchen on Instagram if you make these! To stay current with recipes, stick to AK about: 5.0 from 1 reviews Calories: 224 Body fat: 10.6g Sugars: 32.2g Glucose: 19.2g Fiber: 3.2g Proteins: 3.5g Prep time: 15 mins Cook period: 35 mins Total period: 50 mins Ingredients 1 cup warm water 1/2 teaspoon vanilla extract 1 cup gluten free of charge oats 1/2 teaspoon cooking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup melted coconut oil 3 oz your preferred dark chocolate pub (at least 70%), coarsely chopped (dairy free/vegan, if desired) Instructions Preheat oven to 350 levels F. Collection a 8×8 inches skillet with parchment paper so that you're able to easily remove the bars after. That is important! Grease the parchment paper with nonstick cooking spray. Prepare the filling up first: Add schedules, hot water, and espresso powder to some food processor or high-powered blender and mix until even, about 2 minutes. Allow time mixture to awesome and thicken for five minutes when you make the base. To help make the oat bottom (and crumble): In a big bowl, combine oat flour, oats, pigs feet ginger black vinegar baking soda, brown glucose, cinnamon, salt, and vanilla. Mix in melted coconut oil until the combination is usually crumbly. Measure out 1 glass of the blend and set aside in a small bowl (this will become for the topping). Press the remaining mix into the ready pan; you'll need to press really difficult to ensure that all of the mix will stick together well. Next spread date mixture evenly on top of the bottom crust. Sprinkle on cut dark chocolate after that sprinkle the reserved oat topping over the top. If you'd like you can even sprinkle the chocolate with a bit of coarse sea salt to get a salty and lovely combo. Bake pubs for 30-35 mins or until best is set and slightly fantastic brownish. Transfer to wire rack to awesome for at least one hour, after that remove from skillet to cool totally. Makes 16 pubs. Bars are best kept within the fridge and are delicious when served chilled as well as at room temperatures. To create completely vegan: Make sure you work with a vegan chocolate pub. Theo makes a good 85% vegan delicious chocolate bar. To make gluten free: Make use of gluten totally free oat flour and gluten free oats. If you want you may make these bars without the espresso powder, they will be delicious and also kid-friendly! Recipe by: Monique Volz Ambitious Kitchen Photography by: Sarah Fennel Broma Bakery 35 dates = 8 ounces?? I've got about 6 or 7 entire schedules in a cup now and that equals 8 oz .. What am I lacking? How does 35 times equal 8 ounces? Do you mean already blended or whole dates??