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Oat Fudge Bites

No-Bake Oat Fudge Bites or Bars (vegan)

These chewy, chocolatey no-bake oat fudge bites (or bars) are a delicious vegan treat made with wholesome ingredients—perfect for an energy boost, dessert, or lunchbox snack.
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Cook Time 10 minutes
Resting time 30 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American

Equipment

  • 1 Mixing bowl For combining ingredients
  • 1 Spatula For stirring and pressing
  • 1 Baking dish or tray Lined with parchment paper

Ingredients
  

For the "Crust and Topping"

  • 1 1/4 cup pitted dates
  • 2 cups + 1/2 cup gluten-free quick oats
  • 1/8 tsp vanilla bean powder
  • 3 Tbsp (or more) non-dairy milk (or coconut oil for richer option)

For the Fudge layer

  • 3 1/2 oz allergen-friendly dark chocolate chips or chopped bar (Enjoy life chips, homemade chocolate, Lily's for sugar-free etc)*
  • 3 Tbsp chunky or creamy peanut butter, nut butter or seed butter (for nut free, use coconut butter)
  • 1 tsp coconut oil
  • 1/8 tsp sea salt (I used vanilla bean sea salt flakes)

Instructions
 

  • In a food processor, add dates and process until a ball is formed.
  • Add in 2 cups of oats and vanilla and process until powdery and combined. It will look dry. Drizzle in milk or oil and process until mixture forms a dough.
  • Add in remaining 1/2 cup oats and pulse a few times (this will make the dough have a nice texture with the pulverized and whole rolled oats). Remove from food processor and refrigerate for atleast 30 minutes to firm up.
  • Remove from fridge and either press all but heaping 1/2 cup of dough into a parchment lined loaf pan OR press roughly 1 1/2 Tbsp (large spoon) of dough into silicone mini muffin pans until forms a little flattened disc or crust.
  • In a small saucepan over low heat, combine chocolate chips/chopped chocolate bar and coconut oil. Stir often until almost melted then add in peanut/nut/seed butter or coconut butter and stir until completely melted.
  • For loaf pan/bar preparation, pour chocolate over date mixture. For mini-muffin pan preparation, pour about 1 1/2 Tbsp of chocolate mixture over each crust.
  • Crumble the remaining 1/2 cup dough over the chocolate mixture evenly. Sprinkle with sea salt (if desired but I love how it brings out the chocolate flavor). Refrigerate until chocolate firms up, slice into bars (with loaf pan variation) or pop out the fudge bites and enjoy!!!