Healthy No-Bake Cookie Dough Bars (Printer-Friendly Version)
# What You'll Need:
→ Cookie Dough Layer
01 -
2 (15 oz) cans chickpeas, drained and rinsed
02 -
1/2 cup sunflower seed butter (120g)
03 -
1 cup powdered erythritol or powdered sugar (120g)
04 -
Pinch of sea salt
05 -
1/4 teaspoon baking soda
06 -
5 tablespoons coconut flour (40g)
07 -
2 teaspoons vanilla extract
08 -
1/3 cup dairy-free chocolate chips (60g)
→ Chocolate Fudge Layer
09 -
4 tablespoons melted cacao butter (50g)
10 -
1/3 cup sunflower seed butter (80g)
11 -
2 1/2 tablespoons maple syrup (50g)
12 -
1-2 tablespoons cacao or cocoa powder
# Let's Cook!:
01 -
Line 8½x6 inch pan with foil or parchment paper
02 -
Process chickpeas, sunflower butter and vanilla until smooth. Add remaining ingredients except chips, then stir in chips
03 -
Melt cacao butter in water bath, whisk in other ingredients until smooth
04 -
Press cookie dough in pan. Top with chocolate fudge mixture. Freeze 60 minutes
# Cook's Notes:
01 -
Can use white beans instead of chickpeas
02 -
Any nut or seed butter works
03 -
Store leftovers in fridge