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Asmae @ Your Kitchen Lab

Chocolate Cookie Dough Bars

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Prep Time 20 minutes
Servings: 26 bars
Ingredients Method

Ingredients
  

First layer
  • 190 g medjool dates (soaked in warm water for a few minutes)
  • ¼ cup cocoa powder (25g)
  • ½ cup almond flour (50g)
  • ½ teaspoon vanilla powder/extract
  • ¼ tsp sea salt
Second layer
  • ½ cup cashew butter (or any nut butter) (165g)
  • 2 tablespoon coconut flour (sub with 3-4 tablespoon almond flour)
  • ¼ teaspoon vanilla powder/extract
  • 2 tablespoon maple/agave syrup
Third layer
  • ½ cup coconut cream (or canned coconut milk) (130g)
  • 100 g dark chocolate

Method
 

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.