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Chocolate Espresso Toasted Oat Bars by An Unrefined Vegan

Chocolate Espresso Toasted Oat Crunch Bars

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  • Author: Annie
  • Yield: 16 1x


Superfoods (cacao, quinoa, oats, flaxseeds, sunflower seeds) team up for a crunchy, sweet treat



Chocolate Crunch Layer

  • 3/4 cup Imlak’esh cacao wafers (or use unsweetened dark chocolate pieces)
  • 2 Tbsp. puffed quinoa
  • 1 tsp. powdered stevia (or your favorite DRY sweetener)

Toasted Oats Layer

  • 12 dates*, chopped and soaked in 1 cup water for about 15 minutes
  • 1 Tbsp. vanilla extract
  • 1/21 tsp. stevia liquid
  • 1 1/2 cups gluten-free rolled oats, toasted*
  • 1/2 cup unsalted, roasted sunflower seeds
  • 1/2 cup puffed quinoa
  • 1/2 cup cacao nibs
  • 1/4 cup pepitas
  • 3 Tbsp. Imlak’esh cacao powder or cocoa powder
  • 1 Tbsp. espresso powder


  1. Line an 8-inch x 8-inch pan with parchment paper. Set aside.
  2. In a double boiler, slowly melt the cacao wafers with the powdered stevia. Once melted, stir in the puffed quinoa. While the chocolate is still nice and melty, spread it evenly over the parchment in the prepared pan. Set aside while you prepare the toasted oat layer.
  3. In the bowl of a food processor, puree the dates with the soaking liquid, vanilla extract and liquid stevia until smooth. Set aside.
  4. In a large bowl, whisk together the remaining ingredients. Scrape the date mixture into the dry ingredients and stir until everything is moist and thoroughly incorporated.
  5. Pat mixture on top of the chocolate in the pan, cover tightly and let bars firm up for several hours. Cut into squares. Store bars in an air-tight container.


  • *To toast oats, preheat the oven to 375-degrees F. Spread the oats in a thin, even layer on a baking sheet. Toast for 10-15 minutes, checking and stirring frequently so as not to burn. Remove from the oven and let cool.