Description
Learn how to make Oatmeal Chocolate Chip Heavenly Hunks at home with this simple copycat recipe! These no-bake chocolate chip coconut oat bites are gluten-free, vegan, and naturally sweetened—perfect for a healthy snack, dessert, or lunchbox treat!
Ingredients
Scale
1 1/2 cups gluten-free quick oats
1 cup unsweetened shredded coconut
1 cup gluten-free oat flour
1 cup almond flour
1 teaspoon salt
1/3 cup coconut oil
3/4 cup unsweetened cashew butter
1/2 cup pure maple syrup
1/2 cup dairy-free chocolate chips
Instructions
- In a food processor, pulse the together oats and shredded coconut, for about 5 seconds, until you have a coarse flour with some small pieces of oats left for texture.
- In a large bowl, add the oat flour, almond flour, and salt. Add the blended oat-coconut mixture. Whisk to combine.
- Melt the coconut oil, cashew butter, and maple syrup in a large measuring cup or bowl, then add it to the bowl.
- Stir the mixture until a cookie dough forms. Once there is no dry flour left in the bowl, let the dough cool for about 5 minutes. Once the cookie dough is cool, fold in the chocolate chips.
- Line an 8×8 baking pan with parchment paper. Press the mixture down very firmly into an even layer. It’s important to press down firmly so they don’t fall apart when you slice them into hunks.
- Refrigerate for at least hour, then slice into small squares or “hunks.” Store them in the fridge, and you’ll have chewy little bites of goodness all week long.
Notes
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