Ingredients
Scale
- 1 cup natural almond or peanut butter
- 1/4 cup maple syrup or agave nectar
- 2 cups gluten-free rolled oats
- 1/2 cup dairy-free chocolate chips
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional add-ins: crushed nuts, shredded coconut, or chopped dried fruit
Instructions
- In a large mixing bowl, combine the natural almond or peanut butter with the maple syrup and vanilla extract. Stir until smooth and well integrated.
- Add the gluten-free rolled oats and a pinch of sea salt to the wet mixture. Mix thoroughly until everything is evenly coated, creating a cookie dough-like consistency.
- Gently fold in the dairy-free chocolate chips, along with optional add-ins like crushed nuts or shredded coconut for added texture and flavor.
- Line a baking pan or dish with parchment paper. Press the mixture firmly into the pan, smoothing the top with a spatula. Place in the refrigerator for at least 30 minutes to firm up.
- Once chilled, cut into evenly sized bars. Serve immediately or store for later enjoyment!
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For longer storage, wrap individual bars in plastic wrap and freeze for up to three months.
- Feel free to customize with different add-ins like nuts or dried fruit for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bar
- Calories: 150 Kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg