Cinnamon Oatmeal Date Bars

INGREDIENTS

• 3 cups old-fashioned whole rolled oats (not instant or quick cook)
• about 15 medium soft Medjool dates, soft pitted
• 3/4 cup peanut or almond butter, creamy or crunchy
• 1/4 cup agave nectar (brown rice syrup, honey, or maple syrup may be substituted)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon+ cinnamon
• 1 1/2 cups dark or semi-sweet chocolate chips
• 3 tablespoons almond, soy, coconut milk

DIRECTIONS

1. Line an 8-by-8-inch pan with aluminum foil and optionally spray with cooking spray; set aside.
2. To the canister of a food processor add oats, dates , peanut butter , agave, vanilla, cinnamon to taste, and process until dough comes together. Dough will be dense and when squeezed between fingers, it should hold it’s shape, not fall apart, nor be crumbly. If dough is crumbly or you cannot easily form a marble-sized ball with it, it’s too dry and needs more liquid or a binding ingredient such as more agave, more peanut butter, or more dates in order for it to come together. If mixture seems too wet, is sloppy and loose, add more oats. This is not an exact science and you may need to play with the ratios of wet and dry ingredients, but the goal is a dough that is dense, thick, holds it shape, can be packed into a pan, and when sliced, will hold it’s shape in bar form.
3. Press mixture into prepared pan, packing it down, pushing it into the corners, and smooth it with a spatula; set pan aside.
4. For the chocolate topping: Melt milk and chocolate over a double boiler. Stir or whisk to combine and if chocolate is not smoothing out easily or combining, reheat mixture for 15 seconds or until it can be stirred smooth. Or, In a medium microwave-safe bowl, add 1 1/2 cup chocolate chips and heat on high power for 1 minute to soften them; set aside.
5. In a small microwave-safe bowl, bring the milk to a boil and it will happen quickly, in about 20 to 30 seconds. Pour milk over chocolate and let stand for about 3 minutes.
6. Pour chocolate over the bars in an even layer, smoothing it with an offset knife or spatula.
7. You may also add 1/4 cup of unsweetened coconut in the mix and then sprinkled on top.
8. Refrigerate for at least 30 minutes.

RECIPE CREDIT: Averie Sunshine