No-Bake Cookie Dough Bars (Edit recipe)

lovecheflaura

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Soft, chewy and full of chocolate flavor, No-bake Cookie Dough Bars are ready in under 30 minutes!

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 10

Ingredients

1 cup Medjool Dates, pitted
1/2 cups Cashew Butter
1/4 cup Pure Maple Syrup
1/2 cup Almond Meal/Flour
1 tsp Vanilla Extract
pinch Salt
1/4 cup Semi-Sweet Chocolate Chips
3/4 cup Semi-Sweet Chocolate Chips, (for topping)
2 tsp Coconut Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure your dates are very plump and juicy. If they are not, soak them in hot water for 5-10 minutes. Add the cashew butter (or your favorite seed butter such as sunflower or pumpkin seed butter for nut-free), maple syrup, almond flour (or coconut flour for nut-free), vanilla extract, and salt to a food processor and process until smooth and creamy, about 1 minute.
Once the dough is mixed well, fold in the ¼ cup of chocolate chips. Place the cookie dough in a parchment paper lined 8x8 baking dish and spread out into an even layer. Place the pan in the freezer for 15 minutes.
While the cookie dough bars are chilling, create a double boiler on the stove top with a small pot with water and place a slightly larger boil on top of the pot. Bring the ater to a boil. Add the chocolate chips and coconut oil to the bowl and melt.
Once the chocolate has melted, remove the bowl from the heat and pour overtop of the chilled cookie dough bars. Place back in the freezer for 10-15 minutes or until the chocolate has hardened. Once hard, remove the bars from the baking pan and cut into 5-10 bars. Enjoy right away or store in the refrigerator for later.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	270
Fat:	19 g
Carbohydrates:	23 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	76 mg
Fiber:	3 g
Sugars:	17 g
Calculated per serving.