Gluten-Free Chocolate Sunshine Bars
Author: Amy Rindskopf
Makes 16 or 25 squares
Ingredients
- 2 cups gluten-free oats, divided (try Trader Joe’s)
- 1½ cups Bob’s Red Mill Gluten-free All Purpose Baking Flour
- ⅛ tsp salt
- ½ tsp cinnamon
- ½ cup maple syrup
- ¼ cup sun nut butter
- ½ cup coconut oil
- 1 tsp vanilla extract
- ½ cup nut- and dairy-free chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees. Line a 8x8 pan with parchment paper or aluminum foil.
- Put 1¼ cup oats in bowl of food processor and process until almost smooth. Add remaining oats and pulse 2 times (you want to have some large oat pieces but mainly smaller pieces). Pour oats into medium bowl. Add flour, salt and cinnamon and mix until combined.
- Melt the coconut oil and almond butter on the stove or in the microwave. Add the maple syrup and vanilla extract. Pour over the dry ingredients and mix well.
- Using your hands, press the dough into the pan. Bake for 15-20 minutes, or until the top starts to turn pale brown (it won’t get very brown – this is ok!).
- Allow bars to cool completely in pan. When the bars are completely cool, melt chocolate chips and coconut oil together; mix until smooth. Spread on top of bars and wait until top cools. Using parchment paper, lift bar onto cutting board. Cut into 25 pieces (5 rows of 5 bars) or 16 pieces (4 rows of 4 bars)
- These bars are even better the next day – so enjoy them today and tomorrow!