healthy cookie dough bars
vegan, gluten free, refined sugar free!
been C R A V I N G these for a bit & adapted a recipe i found on pinterest… figured i’d share eheheh <3
how to make it…
preheat the oven to 350F, lay the cashews out on a tray and let them roast for about 10 mins (skip this if your cashews are already roasted)
put your cashews in a food processor and process them at a high speed for another 10ish minutes, until it becomes super creamy. i always add a bit of salt, too.
you just made cashew butter! alternatively, you can skip this step and just used 1/2 cup of pre-made cashew butter (or peanut butter, or tahini… or any other nut butter)in a medium bowl, add your almond flour, 1/2 cup of the cashew butter (and save the extra for your toast!), maple syrup, vanilla, and salt (to taste!) mix this until really well incorporated… it takes a bit of elbow grease! could also use a food processor for this step :)
add in the choco chips, and stir until well-incorporated
line a tray with parchment paper, dump in your “cookie dough”, and spread it evenly. use the bottom of a measuring cup to press it firmly and flatly into the tray.
in a small bowl, melt your coconut oil, add in the maple syrup and cocoa powder, and whisk until a smooth chocolate is made!
spread your chocolate onto the dough. make sure to lick the spatula clean, too.
pop it all into the freezer for about 15 minutes. this is a great time to wash you dishes.
slide that thang outta the freezer, slice it into 16 bars (or 24… or 8), and enjoy!! store any you don’t eat right away in the refrigerator.
what you’ll need…
(these are all estimates - i’m poor at measuring but thankfully it doesn’t really matter!)
for the “cookie dough”
1 cup of cashews
2 1/2 cups of almond flour
1/3 cup maple syrup
2 tsp vanilla
salt to taste
1/3 cup semi-sweet choc. chips
for the chocolate layer
1/4 cup melted coconut oil
1/4 cup maple syrup
1/3 cup cocoa powder
