Chewy and nutty with chunks of dark chocolate, these Almond Oat Chocolate Chip Squares are a treat. There’s no refined sugar, instead I used dates which I blended with wet ingredients to create a sweet natural syrup. Check out the notes to see how to adapt it and share your version with us!


Almond Oat Chocolate Chip Squares [Gluten Free, Vegan, No Refined Sugars]

The chewy Almond Oat Chocolate Chip Squares are vegan, gluten free and are sweetened using fresh dates! They come together fast and make a deliciously healthy treat.
Course: Desserts, Snacks
Dietary: Refined Sugar Free, Vegan
Servings: 12 squares


  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 100g soft pitted dates
  • 1/4 cup + 1 tbsp coconut oil
  • 2 tbsp almond butter (we love the Buttanut brand)
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • 3/4 cup rolled oats
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp Salt
  • 60g dark chocolate

You will also need

  • food processor or blender
  • 20 x 20 cm square / 25 x 15cm rectangular baking pan
  • baking paper


  • Preheat the oven to 180°C/ 200°F
  • Make your flax egg by combining the ground flax and water in a small bowl or glass and setting aside to thicken.
  • If your dates are hard, soften them by soaking in water for 5 minutes. Drain and then continue to step 3. If you’re using soft dates, like fresh medjool dates, skip straight to step 3.
  • Blitz the dates, almond butter, coconut oil and vanilla in a blender until you get a nice smooth mixture. Mix in flax egg and set aside.
  • Combine oat flour, rolled oats, almond meal, baking powder and salt in a medium mixing bowl.
  • Add wet mixture into dry mixture and mix until combined. It’s a very sticky mixture and a bit tough to combine, use your hands if you need.
  • Add in chopped chocolate and mixPress the mix into your lined baking pan. I like to use a smooth glass to roll over the mixture to get it nice and firmly packed in. until combined.
  • Bake for 12-15 minutes, until the top is golden brown.
  • Allow to cool. Once cool, gently lift the bars from the pan and cut into 12 squares
  • Store in an airtight container for up to 3 days or in the freezer for 1 week.


Make sure the oats and oat flour is gluten free if you’re intolerant. You can use regular if you’re not.
Make your own Oat flour by blitzing rolled oats in a blender or miller until you get a flour.
You can make your own almond meal by blitzing almonds in a blender until you get a mealy texture
If you want them extra chocolatey, melt some chocolate and drizzle over the top
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