CHOCOLATE ESPRESSO TOASTED OAT CRUNCH BARS

espresso-toasted-oat-bars2-lr

These crunchies are fabulous snacks for during the day when you need a little pick me up. In fact they are fantastic any time of day. Great to have with your morning tea or after your dinner tonight. Yummy! A shout out to Annie from An unrefinedvegan.com for your creation.

Chocolate Crunch Layer
  1. 3/4 cup organic cacao wafers (or use unsweetened dark chocolate pieces)
  2. 2 Tbsp. puffed quinoa
  3. 1 tsp. powdered stevia (or your favorite DRY sweetener)
Toasted Oats Layer
  1. 12 dates*, chopped and soaked in 1 cup water for about 15 minutes
  2. 1 Tbsp. vanilla extract
  3. 1/2-1 tsp. stevia liquid
  4. 1 1/2 cups gluten-free rolled oats, toasted*
  5. 1/2 cup unsalted, roasted sunflower seeds
  6. 1/2 cup puffed quinoa
  7. 1/2 cup cacao nibs
  8. 1/4 cup pepitas
  9. 3 Tbsp. Imlak’esh cacao powder or cocoa powder
  10. 1 Tbsp. espresso powder

 

*To toast oats, preheat the oven to 180-degrees. Spread the oats in a thin, even layer on a baking sheet. Toast for 10-15 minutes, checking and stirring frequently so as not to burn. Remove from the oven and let cool.

 

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