I’m here today to talk about KRYPTONITE. Not Kryptonite in the sense of Superman’s weakness, but my own personal weakness when it comes to dessert. For me, my Grammy’s Chocolate Revel Bars have always been my absolute, ultimate cannot-say-no-even-if-I-was-offered-a-million-dollars treat.
You see, these bars are made of creamy, decadent fudge filling speckled with crunchy walnuts sandwiched between a perfect oatmeal cookie crust. In all actuality… Who could say no?! I’ve been dying to ~veganize~ this treat for the blog for a while now, and I’m so happy that today I get to share it with you all!
In the traditional (not vegan) Chocolate Revel Bar recipe that my Grammy uses, the chocolate filling is made from semisweet chocolate chips, butter, and sweetened condensed milk. To make this vegan, I easily swapped the regular semisweet chips for ones that were checked to be dairy-free and used dairy-free butter. But, the sweetened condensed milk proved to be a bit more of a problem.
Lo and behold, I was browsing my local supermarket and found this GEM: Sweetened Condensed Coconut Milk! Basically all the goodness of sweetened condensed milk WITHOUT the dairy… SCORE! Plus, the coconut taste doesn’t end up coming through in the final product of the Revel Bars, which keeps the recipe tasting just like my Grammy’s.
If you get the chance to bake these up, be sure to let me know in the comments below! You can also tag me on Instagram @cookwithcourt to share your recreations 🙂
Vegan Chocolate Revel Bars
- 3 cups rolled oats
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegan butter
- 2 cups brown sugar (packed)
- 2 tbsp flaxseed (plus 5 tbsp water)
- 2 tsp vanilla extract
- 11.25 oz can sweetened condensed coconut milk
- 1 1/2 cups vegan chocolate chips *
- 1/4 cup vegan butter
- 2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup crushed walnuts (optional, but recommended)
Preheat oven to 350 degrees Farenheit. Grease a 9 x 13 metal or glass pan. Add flax and water together and set aside to let gel together to make "flax eggs."
In a large bowl, beat brown sugar and vegan butter until it's fluffy and light in color. Add in flax/water combo and vanilla extract for dough and mix till combined. In a medium bowl, combine oats, flour, baking soda, and salt for dough. Add into the wet dough mixture and mix till an even dough remains.
In a saucepan or in the microwave in 30 second increments, heat and melt the ingredients for the chocolate filling (except walnuts and vanilla). Once all the ingredients except the walnuts are melted together, add in the walnuts and vanilla and stir.
Spread 2/3 of the oat dough into the bottom of the pan and press down till even. Pour chocolate/walnut mixture over top of the dough and spread. Add the remaining oat dough in dots and cover as much surface area as possible.
Bake for 30-35 minutes Until golden brown on the top. Let cool completely before serving. (Best served chilled!)
*Finding VEGAN CHOCOLATE: I use Lily's Sweets Chocolate Chips for almost all my recipes (I like that they’re refined-sugar free) but I actually find quite a few options for dairy free chocolate that aren’t marketed as “vegan,” like the Semisweet chips by the "O Organics" brand at Vons/Safeway grocery stores, the Semisweet Trader Joe's brand chips (but NOT the chunks), and the Sprouts brand Semisweet chips. Many other commonly found grocery store brands are vegan too...just check the labels! 🙂
Modified from this recipe.