Very Gooey Fudgy Bars*

I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.

This must be kept in the fridge because the topping is like a firm pudding that is very creamy.

Perk: no cooking!

 

INGREDIENTS:

BASE

• ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
• ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
• 10 large, soft dates (I used Medjool)
• 3 T. cocoa powder
• ¼ t. sea salt
• 1-3 t. water (less if using a ‘fattier’ nut like walnuts)

FILLING

• 2 avocados (use a less ripe one to ensure less avocado taste)
• 4 T. maple syrup
• 3 T. cocoa powder
• 1 t. vanilla
• ⅛ t. sea salt
• 1 T. coconut oil, melted
• 10 drops liquid stevia (or another tablespoon of maple syrup)

INSTRUCTIONS:

1. Process the seeds and oats (if using) until they are broken down into a meal consistency.
2. Remove the mix, and add in the dates.
3. Process the dates until they form a ball of date paste.
4. Add back in the seed/oat mix along with the cocoa powder and salt.
5. Process until well-mixed.
6. Add in water as needed until the mix begins to clump a bit.
7. Press the mix into a lightly oiled 7 x 5 inch glass dish
8. Place into the refrigerator while you make the filling.

FILLING

1. Process all of the ingredients together until smooth and well combined.
2. Pour atop the base and spread over the top.
3. Chill the dessert.
4. Cut and serve!

SERVINGS: 9

NOTES: You can add walnuts chopped to the top and or some chocolate chips.

SOURCE: Oatmeal with a Fork

 

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