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If you could master just one gluten free dessert, please let it be this!   These bars make me so HAPPY....plain and simple.  The combination of the slightly sweet dark chocolate and the crunchy salty cookie crust is addictive.  Try these, they are really easy to make and worth every single calorie!!


Crust Ingredients:

10 Tablespoons butter, melted
1 + 1/3 cups certified gluten free oat flour (I make my own in the food processor using rolled oats)
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar (you can substitute brown sugar if you prefer)
1/2 teaspoon sea salt

Filling Ingredients:

9 ounces bittersweet chocolate chips (or bar chipped into tiny pieces)
2 Tablespoons butter
1+1/2 cups heavy cream
Dash of sea salt (plus extra for finishing at the very end)


Instructions:

1.  Preheat your oven to 400 degrees F.

2.  In a small bowl, mix all of the ingredients for the crust.  Mix until everything is well combined.

3.  Put the crust into a rectangular glass pyrex baking dish (mine is about 8x11 inches).  Use a spatula to flatter then crust out as much as possible.   Bake for 10 minutes. 

4.  While the crust is baking, heat the heavy cream in a small sauce pan over medium heat until it is very warm but no where near boiling.  Stir very frequently to avoid burning.    Add in the butter and salt.  When the butter is melted, remove the pan from heat and pour in the chocolate chips.  Use a whisk to stir vigorously (about 1 minute) until the chocolate is completely melted.  Set aside until the crust is done. 

5.  Remove the crust from the oven and, using a clean spatula, flatten it out as much as possible.  The crust puffs up when you bake it, and the goal is to compress it back down so its firm.

6.   Pour the filling mixture over the crust.  Cool uncovered in the fridge for at least 4 hours, or over night.     Sprinkle with sea salt before cutting/serving.  You can cut these into small squares, or if you are feeling extra fancy, you can use cute metal cookie cutters to make pretty shaped bars.  These will keep, tightly covered, in the fridge for at least a week.  Trust me, they won't last that long....
<p>MMMMMM,... These bars look irresistible!</p>
Just researched this and found that oats don't actually contain gluten but are generally milled in the same environment as other glutenous grains. Thanks for the great ible, will get on and make a batch.
<p>Gluten is a generic term for plant proteins that give breads their elasticity. The two which are present in wheat are Gliadin and glutenin. The protein which causes the allergy or sensitivity to wheat products is the Gliadin, which is a &quot;prolamine&quot;. Essentially prolamines are proteins with high proline and glutamine amino acid content. Oats contain a different protein than wheat, avenin in oats and gliadin in wheat. The avenin in oats has been shown to be an allergin in the same manner as gliadin in wheat, causing the same symptoms and aggravating coeliacs disease.</p><p>The trick with coeliacs, as with any allergy/sensitivity, is level of exposure and level of sensitivity. If a person has &quot;gluten sensitivity&quot;, it is almost always a sensitivity to the gliadin specifically and at relatively high dietary levels so switching to oats will allow symptoms to clear. If a person has coeliacs disease then depending on the severity of the disease they may see NO reduction in symptoms from switching to oat, sorghum or millet flour. </p><p>This all comes down to a personal experimentation method of identifying what level of gluten proteins each individual can tolerate. MOST can tolerate oat flour but not wheat. For those who cannot tolerate oat flour there is rice flour. If rice flour is poorly tolerated then I guess that person is SOL for eating any sort of breads? Maybe tapioca or arrowroot, but I dont think those work the same way at all for cooking and baking.</p>
Correct, you can find rolled oats online or in grocery stores that say &quot;Gluten Free Rolled Oats&quot;...which just means that they use heirloom seeds and grow the oats on fields that have never been used to grow wheat (therefore no chance of cross-contamination during harvest).
Brilliant, thanks
<p>Ever tried making these with say, almond milk? Being lactose AND gluten intolerant makes finding things that taste good...nearly impossible. These look great, just wondering how the ganache would come out with a milk substitute.</p>
I honestly have never tried making them dairy free before. You could TRY it with almond milk, but you would need to thicken it up substantially with something like coconut oil. Do you use dairy free chocolate?
Oh yeah, dark chocolate all the way. Thankfully, if I want a lighter chocolate flavor, I can just take those accursed Lactase tablets and be fine...but heavy cream and I are good/terrible friends...
<p>Ok, this is just a guess....but try one cup of almond milk with 1/2 cup of coconut oil, instead of the heavy cream. I'm not sure what the end flavor result will be, but I think the consistency should be ok :)</p>
<p>Thanks, I'll try that and let you know how it comes out.</p>
how do you remove gluten from oats? sorry if this seems like an odd question, but I'm making these for someone who can't tolerate barley rye wheat or oats, any thoughts?

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Bio: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas ... More »
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