Keto No Bake N’oatmeal Fudge Bars

February 7, 2016 by Leanne Vogel November 2, 2018

Beautifully layered chocolatey n’oatmeal bars with a nutty flavor, no nuts, grains or sugar. Only 4 grams of net carbs.

Ingredients

N’oatmeal Crust and Topping

• 1 cup (180 grams) coconut oil
• 1/4 cup (55 grams) birch-sourced xylitol
• 2 cups (275 grams) Manitoba Harvest hemp hearts
• 1/2 cup (60 grams) fancy shredded coconut, unsweetened
• 1/3 cup (45 grams) coconut flour
• 1/2 teaspoon (2.5 mL) vanilla extract

Dairy-free Fudge

• 10 oz. (285 grams) unsweetened chocolate
• 1/2 cup (118 mL) full-fat coconut milk
• 10 drops alcohol-free stevia

Instructions

1. Line a 9×9 baking sheet with parchment paper draping over all sides for easy lifting.
2. Melt coconut oil and xylitol in a large saucepan over medium heat. Whisk until xylitol granules have dissolved, about 2 minutes.
3. Add Manitoba Harvest Hemp Hearts, shredded coconut, coconut flour and vanilla extract. Remove from the heat and combine with a spoon until the ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping, set aside.
4. Transfer the base to the refrigerator while you continue with the fudge layer.
5. Meanwhile, melt chocolate and coconut milk in a small heavy saucepan over low heat, frequently stirring until smooth. Stir in the stevia and set aside.
6. Take the base out of the fridge. Spoon the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. If the bottom layer hasn’t totally set, a couple of hemp hearts will lift up and mix in with the chocolate, so take your time.
7. Crumble the remaining hemp mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Cut into 16 bars and enjoy!
8. Store in the fridge for best results, but does great out on display for hours!

Nutrition Information Per Serving