Vegan Dessert Recipes: Choco-Granola Karma Bars

June 13, 2016
Karma is one of those words that's thrown around a lot in many contexts and usually outside of its original intent. It's at once a promoter of good vibes, but is also serves as a kind of Panopticonic guilt-inducing gaze: Someone is watching you, and if you're bad you will pay.
These deliciously moist and healthy bars most definitely won't--or shouldn't--evoke any feelings of guilt at all. The ingredients couldn't be simpler or more wholesome (gluten-free, too!), and as much as they are a snack or dessert, I wouldn't discourage anyone from having one with breakfast. Good vibes all day long!
And while I can't guarantee that they'll send the good-karma vibes your way, know that they were made as an expression of profound gratitude for the vibes I received from some very special people I've recently spent a lot of time with. They inspired me to seek out the beauty in life, and in myself, and this treat was a grossly insufficient way of giving some of that back. Every time I make and enjoy them from now on, I'll think of them.
I hope they bring you the same kind of enjoyment at any level--in eating them and with whom you're eating them.
Inspired by Oh She Glows
Vegan Karma Bars

Vegan Dessert Recipes: Choco-Granola Karma Bars

Recipe Type: Sweets
utensils YIELDS 20 bars
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  • 1 flax egg (1 tbsp. flax + 3 tbsp. water)
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons almond butter
  • 3/4 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups rolled oats, divided*
  • 3/4 cup almond meal
  • 5 squares (.375 oz each) dark baker's chocolate (or chocolate bar of your choice), chopped
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Directions

1. Prepare flax egg in a large mixing bowl and set aside.
2. Preheat oven to 350 degrees and line an 8x8 baking pan with parchment.
3. Pulse 3/4 cup of the oats in a food processor until it is the consistency of a fine flour. *You can also use the same amount of prepared oat flour if it's handy. If you're allergic to gluten, make sure your oats are certified GF.
4. Add the wet ingredients to the bowl with the flax egg and stir.
5. Add the dry ingredients one at a time, stirring well to mix thoroughly. The batter will be thick and sticky.
6. Add the chocolate, and stir well to combine. Pour the batter into the prepared pan and press it into all the edges to make an even layer.
7. Bake for about 20 minutes, or until the top and edges are golden brown.
8. Allow to cool completely before cutting into squares. You may even put the pan in the refrigerator to make for a cleaner cut, but if you don't mind crumbles, you can skip that step.
9. Store in an airtight container in the refrigerator--the bars are very moist and may stick together, so try to place them in as few layers as possible or with a sheet of parchment between them. I confess, though, that digging into the leftover crumbles at the bottom of my container with a fork wasn't an awful experience... Enjoy! And Namaste.

Also by Jennifer: Banana Chai Brown Rice Pudding

Related: Low Sugar Granola Bars

Vegan Chocolate Almond Butter Protein Brownies

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Photos: Jennifer Kurdyla


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Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.

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