This great recipe has been making the rounds at work. I think it originally came from here. The first time I made the recipe as written except for using almonds instead of walnuts. It was fantastic. However, the bars were really addictive. That let me know the sugar level was too high.
I figured I could substitute cocoa instead of the chocolate chips which would cut out a bunch of the sugar. I did some research online and found if you’re going to substitute cocoa for dark chocolate chips, you need a certain ratio of oil or butter and sugar. Since this recipe already has honey and coconut oil I figured I would not need to add anything. Further research showed I needed about 20 tablespoons of cocoa to replace the 1.25 cups of dark chocolate chips.
I made them last night and they met my all of my requirements. They are as delicious as they were the first time, but the lower sugar makes them less addictive. They are rich, chocolatey and satisfying.
No Bake Chocolate Bars
2 c dry oats
1 c shredded coconut
1/2 c chopped walnuts or almonds
1 t vanilla extract
1 cup peanut butter – get the good stuff
1/2 c honey
1/2 cup coconut oil
20 T unsweetened cocoa.
- Coarsely chop the almonds.
- In large food processor bowl combine oats, coconut, almonds. (Or mix by hand.I just like using the food processor.)
- On cooktop, melt peanut butter, honey and coconut oil, stirring constantly.
- When melted, add in cocoa and vanilla.
- Add melted mixture to dry mixture. Blend until mixed.
- Spread in 8″ x 8″ or 9″ x 9″ pan.
- Cool in refrigerator until set.
They aren’t pretty but they are quick, easy and delicious made with ingredients I usually have on hand. I can’t say how long they last in the refrigerator since we ate the first batch in 3 days. Here in Singapore I need to store them in the refrigerator to keep them firm. Back in Minnesota they could probably sit on the counter and stay solid.
Here is the gratuitous photo of the cat who slept through the entire process.