Vegan Cookie Dough Bars
Ingredients
The cookie dough filling
-
½
cup
pitted medjool dates
-
1
cup
old-fashioned rolled oats
-
¾
cup
almond flour
-
3
tablespoons
unsalted peanut butter
-
2
tablespoons
pure maple syrup
-
1
tablespoon
pure vanilla extract
-
¼
teaspoon
kosher salt
-
⅓
cup
semisweet mini chocolate chips
The chocolate topping (optional)
-
⅔
cup
chopped semisweet chocolate
-
1
teaspoon
coconut oil
Instructions
- If dates are dry, soak them in hot water for 5 minutes and drain.
- Process the dates and oats in a food processor until a sticky ball forms.
- Add almond flour, peanut butter, maple syrup, vanilla, and salt; process until smooth.
- If the mixture is dry, add water 1 teaspoon at a time until it holds together.
- Stir in the mini chocolate chips.
- Line an 8×4-inch loaf pan with parchment paper and press the dough into an even layer.
- Freeze for 30 minutes until set.
- For the topping, melt chocolate and coconut oil together until smooth.
- Spread melted chocolate over the bars and freeze for an additional 10 to 20 minutes.
- Remove from the pan, slice, and enjoy.
Nutrition Facts (estimated)
Servings
10 bars
Calories
200
Total fat
10g
Total carbohydrates
29g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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