No-Bake Chocolate Peppermint Slice

Time: 30 minutes + 2 hours chilling

Makes 8 slices

Crust Ingredients:

  • 2 1⁄2 cups Avelina rolled oats (split)
  • 1⁄3 cup of coconut oil
  • 1⁄4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon salt

Chocolate Layer:

  • 1 cup semi-sweet chocolate chips
  • 1⁄2 cup granola butter, or any nut or seed butter
  • 2 Tablespoons coconut oil
  • 1⁄2 teaspoon peppermint extract

Instructions:

  1. Pulse 1 1⁄2 cups rolled oats in a blender until a fine flour forms. Remove the oat flour from
    the blender and place in a mixing bowl.
  2. Add the rest of the crust ingredients to a bowl and mix until well combined.
  3. Press the dough into a loaf pan. Place it in the fridge while you prepare the filling.
  4. To make the filling, melt the chocolate and coconut oil in the microwave in 30 seconds
    intervals. Then, mix in the granola butter and peppermint extract.
  5. Pour the filling onto the crust and refrigerate for at least two hours to set. Slice to serve.

Cashew Granola Butter

Time: 25 minutes

Makes 12 oz

Ingredients:

  • 2 cups cashews
  • 1 cup Avelina Flaxseed Black Sesame Seeds and Chia Instant Oats
  • 2 Tablespoons coconut oil
  • 2 Tablespoon maple syrup
  • 1/2 teaspoon salt

Directions:

  1. Pre-heat oven to 350F and line a cookie sheet.
  2. Add the cashews and oats to the pan and bake for 10 minutes, or until golden brown.
  3. Add the roasted cashews and oats to the blender along with the remaining ingredients.

Blend until creamy, scraping down the sides when necessary.

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