Preheat the oven to 350 degrees Fahrenheit and line an 8x8 baking pan with parchment paper.
Soak the medjool dates in boiling hot water for 5-10 minutes to soften.
Once soft, drain the medjool dates, remove pits, and add dates to a food processor with 1-2 tablespoons of water. Process dates into a smooth paste.
Add the date paste, almond butter, avocado oil, and apple sauce to a stand mixer with the paddle attachment. Beat until ingredients are creamed together, about 1 minute. Alternatively, you can do this in a large bowl with a hand mixer.
Next, add in the almond flour, vanilla extract, cinnamon, baking soda, and salt and gently mix together on low until combined, about 1 minute. If you used a hand mixer on last step, fold these ingredients in gently with a spatula.
Lastly, add in oats and chopped chocolate bar, and mix again on low until just combined, about 30 seconds to 1 minute. If you used a hand mixer, fold these ingredients in with a spatula. This batter will be really thick and sticky!
Transfer batter into parchment lined baking pan and press batter into pan until completely flat. Bake for 17-19 minutes, or until golden on top and edges. You want them a bit under baked!
Allow them to cool in pan for at least 10 minutes before cutting into 9 bars. The more they cool, the easier they will be to cut into bars.
Store in an airtight container at room temperature for up to 4 days.
Healthy Vegan Cookie Bars
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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