No-Bake Oatmeal and Fudge Bars
These No-Bake Oatmeal and Fudge Bars are perfect for when you what a decadent, wholesome dessert but can’t be bothered to heat up the oven. Let me tell you they are soooo good! They come together in a snap with just a few staple ingredients. With layers of peanut-butter oatmeal cookie and smooth, melt-in-your-mouth fudge, you will be making these on repeat!
Why you will love these No-Bake Oatmeal and Fudge Bars
- They are vegan AND gluten free
- Require no baking and easy clean up!
- Did I say peanut butter? Oats? Chocolate?
- High in protein and fiber to keep you full
- Made with wholesome ingredients
- Easy to customize depending on your preferences or restrictions
How to make these No-Bake Oatmeal and Fudge Bars
It starts with the silky, smooth scratch-made fudgy center. Simply melt coconut oil, cacoa, maple syrup, vanilla and sea salt in a pan and whisk to combine. Set aside and then the peanut butter oatmeal cookie layers come together in the food processor. Press and pour your layers, refrigerate or freeze, and enjoy!
Tips and Variations
Oats – I like to use old-fashioned oats here, but you can also try hemp seeds
Peanut Butter – I try to use peanut butter in moderation, so you can substitute almond butter, cashew butter, sunflower seed butter, or any other nut or seed butter.
Maple Syrup – Agave, honey, or brown rice syrup also work. Date Syrup can work great too to keep this whole-food-plant-based.
Serving and Storage
Since the chocolate fudge is coconut oil based, these keep best refrigerated or a week or longer in the freezer. These are so satisfying with some hot tea, oat milk, or with some banana slices as a snack.
No-Bake Peanut Butter Oatmeal & Fudge Bars
Two layers of peanut butter oatmeal cookie with a silky coconut fudge center
- Food Processor
Peanut Butter Oatmeal Cookie
- 8 dates, pitted
- 1/2 cup natural peanut butter
- 1 cup oats
- 2 tbsp coconut oil
- 2 tbsp coconut sugar
Coconut Fudge
- 1/4 cup cocoa
- 1/2 cup coconut oil
- 1/8 tsp vanilla
- 1/8 tsp salt
Put all of the ingredients (EXEPT for the oats) for the peanut butter oatmeal cookie layer in a food processor and process until thoroughly combined. Add the oatmeal and pulse a few times just until incorporated. You do not want to break apart all of the oats.
Take all of the ingredients for the coconut chocolate fudge and combine in a saucepan. Turn the heat on low and once the coconut oil is melted, turn off the heat and whisk to combine.
Line a sheet of parchment paper for a 5×5 glass container, letting the edges hang out as hadles. This can be optional but makes the bars much easier to lift out.
Take half of the peanut butter oatmeal cookie mixture and press if flat. Pour over all of the coconut chocolate fudge. Place into the refrigerator or freezer to set for about 10 minutes or until firm but not frozen. You want it to be slightly soft
Take the remaining peanut butter oatmeal cookie mixture and spread in an even layer on top of the chocolate. Place back in to the refrigerator to set for 10-15 minutes.
Take the bars out of the fridge and using the parchment paper tabs, lift out of the container. Cut into squares. Enjoy!
Keep these bars in the fridge or freezer for storage.
