I just discovered this recipe in a cookbook in Italy so I adapted and made it my own. It’s yummy and chewy and the perfect Halloween treat for your loved ones! You’ll have no trouble getting them to trade candy for these babies!
Makes about 20 squares
8 tablespoons vegan butter substitute
¾ cup brown rice syrup
½ cup coconut sugar
1 teaspoon pure vanilla extract
1 cup organic rolled oats
1 1/2 cups sprouted whole wheat flour or whole wheat pastry flour
Pinch sea salt
Pinch ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ cup golden raisins, coarsely chopped
½ cup coarsely chopped walnuts (optional)
¼ cup unsweetened almond or oat milk
1 tablespoon brown rice syrup
1 cup non-dairy, dark chocolate chips
Preheat oven to 325o. Oil a 9-inch square baking pan.
To make the base, melt butter substitute with syrup and coconut sugar until smooth. Stir in vanilla.
Combine oats, flour, sea salt, cinnamon, baking powder and soda, raisins and nuts, if using, in a bowl. Stir in the melted “butter” mixture and mix well. Spoon mixture into prepared pan and press evenly in the pan.
Bake until lightly browned, about 25-30 minutes. Allow to cool completely in the pan. Cut into squares and place on parchment paper.
Make the glaze. Place chocolate in a heat-resistant bowl. Combine milk and syrup in a saucepan and bring to a rolling boil. Pour over chocolate and whisk until smooth.
Using a fork, dip into the chocolate glaze and make a criss-cross pattern across the squares. Allow to set before serving.
Cook’s Tip: The first time I made these was without nuts, but the second time, adding them was just great. But they are fabulous either way.