This recipe features Nairn's delicious GLUTEN FREE oat graham crackers. They are so good for snacking and, of course, baking. When I first tried the product, I was with my little niece, Lily, and she LOVED them too (meaning they are perfect for adults and kids)! Nairn's is growing in the US, but it is a brand that has been around for over 100 years in Scotland. Naturally, oats do not contain gluten, but they are often cross-contaminated by contact with other grains. Narin's prides themselves in carefully sourcing gluten free oats and have been using oats and wholesome grains to create their delicious products for a long time! They know their stuff, that is for sure because they've even got their own dedicated bakery so each batch is certified gluten free for everyone to enjoy!
They are great for snacking on and of course for holiday entertaining! These bars came just in time for the holidays 🙂 If you are interested in purchasing this product to create this decadent (and healthy) recipe, you can use this coupon to purchase in store. You can also get them online on Amazon.Â
Ingredients:
Directions:
Preheat oven to 350.
CRUST:
Place Nairn's Gluten Free Original Oat Grahams into blender or food processor and pulse until they are form a flour consistency.
Mix all ingredients into a food processor. Combine well!
Grease a 8x8 baking pan (or traditional pie pan) with coconut oil spray. You can also use a regular non-stick spray if that is what you have on hand.
Evenly press graham cracker crust into the pan. Use a spoon or spatula to make it easier. Once you are finished, place pan into fridge to set while you are making the chocolate filling.
FOR THE FILLING:
Beat 2 eggs in a mixing bowl. Add in maple syrup and creamy almond butter. Mix well with a hand mixer or fork. Once mixed, add in cocoa powder. Mix again until a thick chocolate icing type consistency forms.
Spoon chocolate filling into the crust and spread across evenly. Sprinkle chocolate chips on top.
Bake for 20 minutes on 350.
Let cool! If you want it to be hot and gooey, eat straight from the oven. If you want to to be frozen (more fudge like consistency), place in the freezer for at least 30 minutes.
Ingredients
Directions
Preheat oven to 350.
CRUST:
Place Nairn's Gluten Free Original Oat Grahams into blender or food processor and pulse until they are form a flour consistency.
Mix all ingredients into a food processor. Combine well!
Grease a 8x8 baking pan (or traditional pie pan) with coconut oil spray. You can also use a regular non-stick spray if that is what you have on hand.
Evenly press graham cracker crust into the pan. Use a spoon or spatula to make it easier. Once you are finished, place pan into fridge to set while you are making the chocolate filling.
FOR THE FILLING:
Beat 2 eggs in a mixing bowl. Add in maple syrup and creamy almond butter. Mix well with a hand mixer or fork. Once mixed, add in cocoa powder. Mix again until a thick chocolate icing type consistency forms.
Spoon chocolate filling into the crust and spread across evenly. Sprinkle chocolate chips on top.
Bake for 20 minutes on 350.
Let cool! If you want it to be hot and gooey, eat straight from the oven. If you want to to be frozen (more fudge like consistency), place in the freezer for at least 30 minutes.
Looks yummy! I’m not a big fan of coconut oil, can i replace with another oil of my choice?
Hi Nicci, I have not tested without coconut oil. But you can certainly try a mild vegetable oil if that is preferable.