No bake chocolate oat slice

The School Holidays started today.  We are all tired and in need of a break.  Or in lieu of a break, at least an easy recipe to pep us up!  I found this no bake chocolate oat recipe on Pinterest.  It was simple, delicious and slightly healthy.

I loved how quick it was to put together, even given that I made my own oatmeal out of rolled oats using my blender, and then blended up some almonds to make almond butter.  (The original recipe was peanut butter and I think other nut butters would work well too.  I suspect this might also work with coconut oil and coconut sugar in the oat layer.) 

I really loved the toffee flavours in the oat layer compared to the thick creamy barely sweet chocolate layer.  My only quibble was that the oat layer was really buttery and I would try it with a little less butter next time.

Soon after making it, a neighbour visited for a chat.  It was still setting, not quite keeping its shape but just firm enough to cut into pieces.  We took some onto the verandah with a cuppa, chatted for a bit and then helped ourselves to just a little more.  It was so good.  Sylvia and E agreed when they got home.  They were delighted too.   I think it might be a new favourite slice.

I am sending the slice to Cakeyboi and The Baking Explorer for Treat Petite, and to Kimmy for Healthy Vegan Fridays.

More oaty vegan slices on Green Gourmet Giraffe:
Chocolate and ginger flapjacks
Chocolate lime energy slice 
Glo Bars 
Porridgies
Pumpkin muesli slice
Raspberry oat slice
Tahini muesli bars 

No bake chocolate oat slice
Adapted from all recipes

230g margarine (or butter)*
1/2 cup brown sugar
2 2/3 cups oatmeal
1/3 cups hemp seeds (or more oats)
1/2 tsp vanilla
pinch salt

190g dark chocolate (I used 67%)
1/2 cup almond butter (or other nut butter)

Line a 22cm square tin with baking paper.  Melt margarine in a medium saucepan.  (*I think there was a lot of butter and would try 200g next time.)  Stir in brown sugar then oatmeal, hemp seeds, vanilla and salt.  Tip about half of it into the prepared tin and press evenly and firmly across the tin.  Gently melt chocolate and nut butter in a small saucepan (I used a steamer to keep saucepan from touching the burner).  Spread evenly across the oat mixture in the tin.  Crumble the remaining oat mixture over the chocolate mixture to cover it as much as possible.  Press down gently.  Set in the fridge for a few hours.  Cut into squares.  Keep in the fridge.

On the Stereo:
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