Chocolate Coconut Oat Bars

Ingredients

If you've got chocolate chips, peanut butter and honey in your kitchen you can make these without an extra trip to the grocery store.

• peanut butter
• honey
• butter
• chocolate chips
• shredded coconut
• dried fruit and/or toasted nuts
• ground flaxseed
• gluten free oats

See recipe card for exact amounts.

Variations for Chocolate Coconut Oat Bars

When it comes to sweeteners it takes a little practise and can affect the structure of whatever you're making. I suggest making only one substitution at a time, with a sweetener, and keeping notes.

• Peanut butter – Cashew butter or almond butter are obvious substitutes but for a nut-free version try seed butters. These are made from sunflower, sesame or pumpkin seeds as well as others.
• Honey – Try maple syrup, agave syrup or other sweeteners you’re interested in.
• Butter – Experiment with coconut oil or vegan butter substitutes.
• Chocolate chips – A staple in many kitchens but use up any chocolate pieces you have or dairy free chocolate chips.
• Dried fruit and nuts – I won’t list all the dried fruits and nuts you can buy but here are some of the combinations I use; cranberries and pistachios, apricots and walnuts, raisins and peanuts, cherries and almonds and any combination you can think of.
• Ground flaxseed – Seeds all have fibre with chia and flax seeds being the highest so add seeds wherever you can!
• Oats – Many people with celiac can’t tolerate oats, even safe gluten free oats. Quinoa flakes and buckwheat flakes are both common substitutes and they all have fibre.

Get The Tools

Every kitchen needs some tools and a workhorse in my kitchen is the pair of 8-inch square baking pans. Along with a sturdy cutting board, a large chef’s knife and some parchment paper you’re set. Buy decent quality and good tools will last decades.

• A pair of 8-inch square baking pans
• Sturdy cutting board
• Large chef’s knife
• A roll of parchment paper or parchment sheets