Copycat Starbucks Oat Fudge Bar with Protein

Preheat oven to 350 F (175 C) and line an 8x8 baking tray with parchment paper, then set aside. In a small bowl, mix 3 tbsp flax meal with 6 tbsp water and set it in the fridge to gel. To a mixing bowl, add ⅓ cup dairy-free butter and ⅓ cup coconut sugar, creaming them together with a handheld mixer or spatula. Add the gelling flax mixture, ⅓ cup oat milk, ½ cup oat flour, ½ cup vanilla protein powder, 1 cup oats, ½ tsp baking powder, and ¼ tsp salt to the bowl, then fold everything together until combined. Spread the batter evenly across the prepared baking tray and bake for 12 minutes, or until the edges are browned and the top is lightly cracking. Allow the base to cool completely before removing from the tray. For the optional crumble layer, add ¼ cup oats, 1 tsp coconut sugar, and 1 tsp butter to a bowl and crumble together with your hands. Bake the crumble in the oven for 10-12 minutes or until browned, then set aside. For the fudge layer, warm 3 tbsp full-fat coconut milk (from a can) either in the microwave or on the stove using a double boiler. Add 1 dark chocolate bar of choice to the warmed coconut milk and allow it to melt gently until you have a thick ganache-like texture. Pour the fudge layer evenly across the cooled oat base, and top with the prepared crumble. Allow the fudge to cool before slicing into 8 squares.