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Oat and Walnut Ganache Bars

  • Servings20 bars


Oat and Walnut Ganache Bars

Decadent and rich, this picnic-packable bar will satisfy anyone’s sweet tooth. A hearty mixture of oats and nuts is bound together with sweet dates and maple syrup, creating a tasty base that’s topped with a luscious layer of decadent, rich, and dreamy chocolate.


No time to chop

Dark 60% cacao chocolate chips can be substituted for chopped dark chocolate to save on prep time!

Out of sight, out of mind

These ganache bars freeze well, so you can hide these tasty treats away for another day! Simply wrap each bar in a small piece of parchment paper and store all in a resealable bag or container. Freeze for up to one month.


Oat and Walnut Ganache Bars

  • Servings20 bars


  • 2 cups (500 mL) sprouted rolled oats
  • 10 Medjool dates, pitted
  • 1 1/4 cups (310 mL) chopped raw walnuts, toasted and divided
  • 1/2 cup (125 mL) unsweetened shredded coconut
  • 1 Tbsp (15 mL) chia seeds
  • 5 Tbsp (75 mL) melted unrefined cold-pressed coconut oil
  • 2 Tbsp (30 mL) pure maple syrup
  • 1/8 tsp (0.5 mL) sea salt
  • 12 oz (about 2 1/2 cups/625 mL) dark chocolate (at least 60% cacao), chopped
  • 1 cup (250 mL) full-fat coconut milk
  • 1 tsp (5 mL) pure vanilla extract
  • Pinch of flaky sea salt for garnish


Per serving:

  • calories308
  • protein5 g
  • total fat20 g
    • sat. fat13 g
  • total carbohydrates29 g
    • sugar19 g
    • fibre4 g
  • sodium30 mg



Line 8 x 8 in (20 x 20 cm) baking dish with parchment paper.


Bar base

To food processor, add sprouted rolled oats and pulse 5 to 6 times, until oats are halved in size. Add Medjool dates, 1 cup (250 mL) chopped walnuts, coconut, chia seeds, coconut oil, maple syrup, and sea salt, and pulse, then process until all ingredients are mixed well to form a sticky base mixture. In prepared baking dish, spread mixture and press firmly to create an even and uniform bar base. Refrigerate, uncovered, while making the ganache.



In medium-sized bowl, place chopped chocolate. In small saucepan, slowly bring coconut milk to a simmer over low to medium heat. Remove coconut milk from heat, pour over chocolate, and let sit for a minute. Carefully stir coconut milk and melting chocolate together until chocolate is fully melted and smooth, and then mix in vanilla. Pour chocolate ganache over bar base, sprinkle with remaining walnuts, and garnish with sea salt. Cover and refrigerate for at least 4 hours before cutting bars and serving.



Tourtière AU Cerf