Before I started going dairy-free a favorite dessert of mine was backpackers fudge; a gooey, sticky bar of chocolate and oats, Mmmm. Last year I was finally able to adapt the original recipe into something I could have, although it didn’t quite have the taste and texture of the original. After doing some playing around with the recipe I think I finally found something that is at least comparable to the original recipe.
- 1 1/2 c. organic gluten-free rolled oats
- 2 tbsps. pure maple syrup
- 1 free-range egg
- 1/2 tsp. sea salt
- 1 tsp. pure vanilla extract
- 1/2 c. organic creamy peanut butter
- 1 c. canned coconut milk
- 1 bag of Enjoy Life semi-sweet chocolate chips
Pre-heat oven to 350 degrees F. Grease (I use butter) a 9″x11″ glass baking dish. In a mixing bowl combine the oats, egg, maple syrup, salt, vanilla, and peanut butter. Stir together. Slowly add the coconut milk. The batter should be sticky and not too dry. Add the chocolate chips and stir to combine. Press into the baking dish and bake for 15-18 minutes. Let cool, then cut and serve! These are great frozen!
Pin this recipe to Pinterest to easily come back to it when you want to make them!