No-Bake Cookie Dough Bars
A cookie dough recipe that tastes like actual cookie dough, but it’s edible and way healthier! You’ll fall in love with these vegan, gluten-free, high-protein, high-fiber cookie dough bars. They are incredibly delicious and so easy to make.
Ingredients
COOKIE DOUGH:
- 1 15 oz can of chickpeas (no salt), drained and rinsed - or 1 ½ cups of cooked chickpeas
- ½ cup + 2 Tbsp oat flour
- ¼ cup smooth peanut butter
- ¼ cup coconut nectar or maple syrup
- 1 tsp vanilla extract
- ⅓ cup dark chocolate chips
CHOCOLATE COATING;
- 100 grams of dark chocolate, you can use more chocolate chips or a 70% dark chocolate bar
- 2 Tbsp peanut butter
Instructions
- Pat dry the chickpeas with a paper towel. Try to remove as much moisture as possible.
- Add chickpeas, oat flour, peanut butter, coconut nectar or maple syrup and vanilla extract to a food processor. Blend until smooth. This might take a few minutes.
- Transfer the dough to a medium bowl and fold in the chocolate chips using a spatula or with your hands.
- Transfer the dough to a loaf pan lined with parchment paper and use your fingers or a spatula to press the cookie dough into the base, until it’s even on top.
- Melt the chocolate. If using a chocolate bar, roughly chop it. Place the chocolate pieces or chips in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
- Add peanut butter to the melted chocolate. Stir to combine.
- Pour the melted chocolate over the cookie dough. Use a spatula to smooth it out in an even layer. Place in the fridge to set.
- Slice into bars or squares and enjoy!
- Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to a month.