I love anything with a crumble on top: pies, cake, muffins, fruit and yes, bars…
There’s something about the buttery flavour and the soft yet crumbly texture that I just cannot resist. It’s not uncommon when I come across a treat with a crumble topping that I go straight for the crumble and forget about the rest. But not with these bars! No, these bars have the crumble as the crust AND as the topping- so there’s no reason not to devour the entire thing! Especially since these bars have a rich chocolate filling that’s paired with a gentle caramel custard. My mouth is watering just thinking about them!
Chocolate Oat Crumble Bars
Decadent crumble topped with rich chocolate, creamy caramel custard and topped with more crumble.
Crust & Crumble:
- 1 1/2 cup gluten-free oat flour
- 1 1/2 cup gluten-free rolled oats
- 1 1/2 tsp baking soda
- 1/4 tsp sea salt
- 6 tbsp coconut sugar (any granulated sugar will work)
- 3/4 cup unsweetened applesauce
- 6 tbsp almond butter
- 1 cup dairy-free chocolate chips
- 1/2 cup unsweetened non-dairy milk
- 1 tbsp tapioca starch
- 1/2 cup silken tofu (I used mori-nu)
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp maple extract
- 2 tbsp brown rice flour
- Pre-heat oven to 350 degrees and line 11×7 pan with parchment paper.
- Combine all the crust ingredients and set 1/3 of the batter to the side (this will be the crumble topping) before pressing the batter into the lined baking pan.
- Bake for 10 minutes.
- While the crust is baking, combine all of the filling ingredients (except for the chocolate chips) in a blender and blend until smooth.
- Once the crust has baked for 10 minutes, remove it from the oven and sprinkle the crust evenly with the chocolate chips.
- Pour the caramel custard over top of the chocolate chips.
- Use the 1/3 of batter that was set aside and crumble it over top of the entire dish. Gently pat the crumble down so it bakes a bit into the bars.
- Bake for 20 more minutes, remove from heat and let cool completely before cutting and serving.
You May Also Like:
UPDATE! This recipe has been shared at Eco Kids Tuesday.