Heavenly Hunks Copycat Recipe-Dark Chocolate Oat Bites
If You Need a Snack, These Dark Chocolate Oat Bites Might Save You
Okay, so have I told you how I eat, like, half a bag of Heavenly Hunks in one sitting if nobody’s watching? (Or sometimes when they are. No shame.) After forking over a bit too much dough for another store-bought bag, I figured it was time to whip up a copycat version. A friend once said, “These are basically adult cookie dough you won’t feel bad about,” and honestly—there’s wisdom there. Plus, they’re so easy, even if you keep getting distracted by a rogue song on the radio or, say, your dog catching a whiff and refusing to leave the kitchen.
Why You’ll Probably End Up Loving (or Baking) These Too
I mostly make these when it’s too hot to run the oven—or if I’m trying (and usually failing) to meal-prep for the week. My family inhales them by the handful! Seriously, they’ve vanished before they’re properly cooled. And sure, ok, sometimes the oats get a bit rebellious and don’t stick perfectly (I used to blame my mixing; now I just call it “rustic.”). No biggie. They’re chewy, chocolatey, and sorta healthy-ish? Which means I can eat two instead of one. Or three. Who’s counting?
Stuff You’ll Need (and What You Can Swap)
- 2 cups rolled oats (sometimes I use quick oats if that’s all I’ve got — it works, just goes mushier faster)
- 3/4 cup almond flour (but honestly, regular flour in a pinch… don’t tell grandma!)
- 3/4 cup unsweetened shredded coconut (optional, but it gives a great chew—I ran out once and they still turned out good)
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips (I’ve used chopped up bars instead, and the chunks are great, too)
- 1/2 cup coconut oil, melted (can swap with butter if you’re feeling indulgent, but coconut oil really nails that texture)
- 1/2 cup maple syrup (I’ve gone half honey before when I ran short, not exactly the same but nobody fussed)
- 1 teaspoon vanilla extract (or more, if it splashes over—who measures vanilla anyway?)
This is How I Throw Them Together
- First, set out a square baking dish. I try for 8×8, but honestly, anything similar should work, just changes the thickness.
- Line the pan with parchment paper—this step is annoying but if you skip it, getting the bites out is like wrestling a honey badger (or so I imagine). Probably worth it.
- In a biggish bowl, dump in the oats, almond flour, coconut (if using), salt, and chocolate chips. Give it a little mix. I usually sneak a couple chips here—occupational hazard.
- Pour in the melted coconut oil, maple syrup, and vanilla. Just go for it. Mix with a big spoon or even your hands (messy, but kinda fun). It’ll look a bit sticky-sloppy. If it seems dry, add a splash more oil or syrup. Don’t stress.
- Scoop the mixture into your lined pan. Press down hard—back of a spoon, your knuckles, whatever works. If it’s not flat now, they’ll crumble—learned that the hard way. If a little sticks to your fingers, hey, taste test time.
- Now, chill in the fridge for an hour-ish. Or overnight. Or honestly, if you’re impatient, 30 minutes gets you close. (Who has the patience to wait?)
- Take ’em out, lift the whole thing using the parchment (see? Worth it!). Cut into little hunks or squares. Nibble immediately, or pack some for later if you’ve got willpower.
A Few Notes I Jotted Down (After Messing Up More Than Once)
- One time I forgot the parchment completely. Took ages getting bites out. Never again.
- If your kitchen is warm, pop them in the freezer for a bit when cutting—they hold shape better.
- Actually, sometimes letting them sit at room temp for five mins before eating makes ’em a little gooier, which is kinda dreamy.
- Maple syrup brand? Don’t fuss about it. The fancy bottle makes you feel special but store-brand works fine too.
Stuff I’ve Changed (Some Wins, One Fail)
- Swapped in peanut butter for half of the coconut oil—super tasty, less coconutty but more protein-y (is that a word?).
- Tried adding chopped pecans once; good crunch, but my kid picked them out. Up to you.
- Tossed in a handful of dried cherries—honestly, maybe too tart. Not my favorite, but maybe you’ll like it?
Gear: Don’t Sweat the Small Stuff
I use my trusty 8×8 pan, but a loaf tin works if you don’t mind thicker bites. No parchment? Grease like mad and cross your fingers. Lose your mixing spoon? Clean hands do the trick—bonus fun for kids (or grown-ups pretending they’re on one of those baking shows).
How Not to Let Them Last (But Storage Info If You Must)
Supposedly, you can keep these in an airtight container in the fridge for a week. (Ha! They usually last about 24 hours in this house.) If you’re super-organized, freeze a batch in a bag—they unthaw fast and are a nice lunchbox surprise.
This is How I Like to Serve Them
Straight out of the fridge, with a cup of coffee or tea, is my go-to (sometimes hidden in a napkin when the kids storm the room). Occasionally, we’ll get a little wild and crumble some over a bowl of Greek yogurt for breakfast—don’t knock it till you try it! Oh, and my cousin actually warms hers up for a few seconds in the microwave. Each to their own.
If I Had to Offer One or Two “Pro Tips” (from My Toolbox of Mistakes)
- I tried to skip the chill one time—just turned into a sticky, oat-ish pile. Definitely worth the wait.
- Don’t overmix if you’re using quick oats; gets gluey. Actually, it’s fine, but the texture is more oatmeal-square than hunk.
FAQ (Because People Actually Ask Me These!)
- Can I make them nut-free? For sure! Use oat flour instead of almond, and avoid nut butters. Texture changes a smidge but still good.
- Can I use honey? Yeah, you can. It’s a tad sweeter, and a little stickier, but if that’s what you’ve got, go for it. Actually, sometimes I prefer it.
- Do they have to be refrigerated? Technically, no, but they get really soft if left out for too long. I like them cold, but room temp is okay for a picnic or whatever.
- What if I don’t like coconut? You can just leave it out. Maybe add more oats, or some extra nuts. My neighbor did raisins (not for me, but—you do you).
Now, are they exactly like the original Heavenly Hunks? Maybe not exactly, but honestly, I think these taste even better the next day when they’ve had time to cozy up—and none of those weird preservatives. Go ahead and make a double batch; just a hunch you’ll wish you had more!
Oh—and if you get chocolate smudges all over your counter, it’s a sign of good eating. Or so I tell myself. Happy snacking!
Ingredients
- 2 cups gluten-free rolled oats
- 3/4 cup mini dark chocolate chips
- 1/2 cup coconut flakes, unsweetened
- 1/2 cup coconut oil, melted
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
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1Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
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2In a large mixing bowl, combine rolled oats, coconut flakes, and sea salt.
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3In a separate bowl, whisk together melted coconut oil, almond butter, maple syrup, brown sugar, and vanilla extract until smooth.
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4Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the mini dark chocolate chips.
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5Press the mixture evenly into the prepared pan. Refrigerate for at least 2 hours or until firm.
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6Lift from the pan using parchment overhang and cut into 16 squares. Store in an airtight container in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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