Gluten-Free Chocolate Chip Oat Cranberry Bars Recipe
By Peanut Palate
🔪Prep Time: 20 mins
For the Base Layer
⅓ cup (54g) dried cranberries
2 tbsp (40g) Medjool dates pitted
⅔ cup (60g) dry quick-cooking oats
pinch pink salt
For the Top Layer
¼ cup (60g) vegan dark chocolate chips
⅔ cup (107g) Medjool dates pitted
1 tbsp (15g) almond butter
¼ tsp vanilla extract
pinch pink salt
1Blend the ingredients for each layer separately.
2When the crust is blended into a dough, add it to a baking pan greased or lined parchment paper.
3Pat down an even layer with a medium thick crust, and place in freezer for 20 minutes.
4Then take it out and spread the top layer on it.
5Keep in the fridge until hardened, about 20 minutes.
6Remove from the fridge. Use a sharp knife or pizza cutter to cut into 4 even bars.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.