This super easy, and even more mouth-watering recipe for no-bake chocolate fudge bars was created by Laura Wright (@thefirstmess) and features our Dark Chocolate Sunflower Seed Butter and Double Chocolate Mocha Seed'nola. You can find more deliciously vegan creations on her Instagram page and website! And once you make these fudge bars and realize how incredible they are, you can check out her cookbook, too. Laura's original recipe uses coconut oil, but we've suggested melted vegan butter here as a substitute if you have a coconut allergy.
Makes 12 bars
- 3/4 cup oat flour
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 teaspoon fine sea salt
- 2 tablespoons coconut oil* (or melted vegan butter)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup Dark Chocolate Sunflower Seed Butter
- Double Chocolate Mocha Seed'nola
*Laura's original recipe uses coconut oil, but we've suggested melted vegan butter here as a substitute if you have a coconut allergy.
Line a loaf pan with parchment paper and set aside.
In a medium bowl, stir together the oat flour, rolled oats, sunflower seeds, salt, melted butter (or coconut oil), maple syrup, and vanilla. Once everything starts sticking together and is thoroughly combined, transfer the oat mixture to the lined loaf pan.
Using a spatula, press the oat mixture into the loaf pan until you have an even “crust” all across the bottom that’s firmly pressed in. Pour the Dark Chocolate Sunflower Seed Butter on top and spread it out evenly.
Top the fudgy oat bars with a handful of Double Chocolate Mocha Seed’nola.
Freeze the fudge bars for at least one hour before cutting. Store the bars in a sealed container in the freezer.