Oat and Walnut Ganache Bars
Ingredients
  • 2cups sprouted rolled oats
  • 10 Medjool datespitted
  • 1 1/4cups chopped raw walnutsdivided
  • 1/2cup unsweetened shredded coconut
  • 1Tbsp chia seeds
  • 5Tbsp melted unrefined cold-pressed coconut oil
  • 2Tbsp pure maple syrup
  • 1/8tsp sea salt
  • 12oz dark chocolatechopped, about 2 1/2 cups, at least 60% cacao
  • 1cup full-fat coconut milk
  • 1tsp pure vanilla extract
Instructions
  1. Line 8 x 8-inch baking dish with 4 x 2-inch strips of parchment paper, 2 in each direction to help remove the bars from baking dish.
Bar base
  1. To food processor, add sprouted rolled oats and pulse 5 to 6 times, until oats are halved in size. Add Medjool dates, 1 cup chopped walnuts, coconut, chia seeds, coconut oil, maple syrup, and sea salt, and pulse, then process until all ingredients are mixed well to form a sticky base mixture. In prepared baking dish, spread mixture and press firmly to create an even and uniform bar base. Refrigerate, uncovered, while making the ganache.
Ganache
  1. In medium-sized bowl, place chopped chocolate. In small saucepan, slowly bring coconut milk to a simmer over low to medium heat. Remove coconut milk from heat, pour over chocolate, and let sit for a minute. Carefully stir coconut milk and melting chocolate together until chocolate is fully melted and smooth, and then mix in vanilla. Pour chocolate ganache over bar base and sprinkle with remaining walnuts. Cover and refrigerate for at least 4 hours before cutting bars and serving.
Recipe Notes

Per serving: 308 calories; 5 g protein; 20 g total fat (13 g sat. fat); 29 g total carbohydrates (19 g sugar, 4 g fiber); 30 mg sodium