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Chocolate Cookie Dough Bars

Prep Time 20 minutes
Servings 26 bars
Author Asmae

Ingredients

First layer

  • 190 g medjool dates (soaked in warm water for a few minutes)
  • 1/4 cup cocoa powder (25g)
  • 1/2 cup almond flour (50g)
  • 1/2 tsp vanilla powder/extract
  • 1/4 tsp sea salt

Second layer

  • 1/2 cup cashew butter (or any nut butter) (165g)
  • 2 tbsp coconut flour (sub with 3-4 tbsp almond flour)
  • 1/4 tsp vanilla powder/extract
  • 2 tbsp maple/agave syrup

Third layer

  • 1/2 cup coconut cream (or canned coconut milk) (130g)
  • 100 g dark chocolate

Instructions

First layer

  1. In a food processor, mix the dates, cocoa powder, almond flour, vanilla powder and sea salt. If the mixture is too dry add a little bit of water.

  2. Spread the mixture into an even layer on a tray lined with parchment paper using the back of a spoon.

Second layer

  1. Mix the cashew butter, coconut flour, vanilla powder and agave/maple syrup.

  2. Gently spread the mixture into an even layer on top of the first layer using the back of a spoon.

Third layer

  1. Melt the coconut cream with the chocolate and pour on top.

  2. Refrigerate for a few hours. Cut into small bars. Keep in the fridge for up to a week or in the freezer for few months.