Frosted Cacao Bars (Printable Version)

Enjoy rich cacao bars topped with a smooth frosted layer creating a delightful sweet bite.

# What You'll Need:

→ Base

01 - 1 1/2 cups rolled oats
02 - 1 cup almond flour
03 - 1/2 cup unsweetened cocoa powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup honey
06 - 1/3 cup coconut oil, melted
07 - 2 teaspoons vanilla extract

→ Frosting

08 - 1 cup powdered sugar
09 - 2 tablespoons unsweetened cocoa powder
10 - 3 tablespoons milk
11 - 1 teaspoon vanilla extract

# How To Make:

01 - In a large bowl, combine rolled oats, almond flour, cocoa powder, and salt until evenly mixed.
02 - In a separate container, whisk together honey, melted coconut oil, and vanilla extract.
03 - Pour wet ingredients into the dry mixture and stir until a uniform dough forms. Press evenly into a greased 9x9 inch pan.
04 - Refrigerate the base for at least 30 minutes to set firmly.
05 - Whisk powdered sugar, cocoa powder, milk, and vanilla extract together until smooth and spreadable.
06 - Remove base from refrigerator and evenly spread the frosting over the chilled base.
07 - Return the frosted bars to the refrigerator for an additional 30 minutes before cutting into squares and serving.

# Expert Advice:

01 -
  • They're fudgy and intense without being overwhelming, hitting that perfect chocolate sweetness that feels both indulgent and somehow restrained
  • The frosting sets beautifully, giving you that satisfying snap when you bite through to the cake layer beneath
  • They stay fresh for days in an airtight container, which means you can make them ahead and actually enjoy your day instead of baking last minute
02 -
  • Patience with cooling is everything—I learned this the hard way when I frosted warm bars and ended up with a frosting soup. That cool-down time is non-negotiable.
  • Room temperature eggs matter more here than you'd think, because cold eggs won't fully incorporate into the butter-sugar mixture, and you'll end up with a batter that looks broken and curdled.
  • Don't use Dutch-process cocoa powder for these bars—it's been alkalinized and changes how they bake and taste. Stick with natural unsweetened cocoa powder for that classic chocolate flavor.
03 -
  • A bench scraper or offset spatula makes frosting these bars infinitely easier than a regular knife—the thin blade distributes pressure evenly and doesn't tear the cake.
  • If your frosting cracks when you spread it, it's usually because it's too cold or the bars are too warm. Warm the frosting slightly by sitting the bowl over warm water for 30 seconds, stirring often.

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