Oat Fudge Bars

Hello, Starbucks, yes I’d like to order a vegan oat fudge bar? Well unfortunately that’s really not an option at any Starbucks I’ve visited, so I decided to challenge them and veganize their iconic oat fudge bars! A serious favourite of mine before giving the whole plant-based lifestyle a go so now we are here, copying a chains best seller and they taste as good if not even better than I remember. These guys would also be the perfect addition to any Holiday cookie tin for christmas gifts, so I thought I drop these guys on here.

If I am being honest, I usually kind of suck at executing baking recipes, like they take me a solid 5 times to get them down pat so that’s why you don’t see me pulling a ton of baked good recipes out of my butt. I should probably stick to soups, stews, and salads, but I got these guys in my head and couldn’t shake them.

Sometimes you just want to throw a pan of burnt brownies out the window when they don’t turn out, but there’s something therapeutic about staying in on a Friday night to unwind from a busy week; something I did throughout my youth and continue to do. So on to these darn vegan chocolate oat fudge bars… coming to a Sbucks near you (hopefully!).

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Print the recipe HERE.

Makes: 12 bars

  • 1 cup coconut oil (at room temp) + 1 Tbsp

  • 2 cups coconut sugar (or cane sugar)

  • 2 flax eggs (2 Tbsp + 6 Tbsp water left to set 5-10 mins)

  • 1 tsp vanilla extract

  • 2 cups wholewheat flour

  • 3 1/4 cup rolled oats

  • 1 tsp baking soda

  • 1 bag chocolate chips (I use Enjoy Life)

  • 1 can of condensed coconut milk

Method: Preheat the oven to 350F. Cream the coconut oil (1 cup) and coconut sugar together using an electric mixer. Add in the flax eggs and vanilla, and mix until light and fluffy. Slowly add in the wholewheat flour until combined. Add in the oats and mix. In a 9 x 12 baking tray oil the pan using the 1 tablespoon of coconut oil. Press 2/3 of the mixture into the bottom of the pan to make the base. To make the chocolate filling melt the condensed coconut milk and chocolate chips over the stove on a low heat, whisk until smooth. Add the chocolate over the base and smooth until evenly distributed. Using the rest of the crumble top the middle layer, and bake for 20 minutes. Allow to cool for 1 hour, and slice into 12 squares.

Latest, FoodEmma HyslopComment