No-Bake Cookie Dough Bars
I don't know about you, but I definitely have a sweet tooth! I love having something sweet after lunch, or mid afternoon but always try to make healthier versions that I can share with my toddler as well. If I can incorporate herbs or extra superfoods, thats a huge bonus!
These no-bake cookie dough bars were created by Yoga Instructor, and Certified Holistic Nutritionist Erika Blakely. They are vegan, gluten free and contain no refined sugar. Plus, they've got all the superfood benefits of our Mighty Maca powder, including hemp protein, raw cacao, reishi mushroom and maca root.
What you need:
For the base
- 1 cup oat flour
- 1 cup almond flour
- 1/2 cup Mighty Maca powder
- 1/4 tsp sea salt
- 1 cup natural creamy peanut butter (or almond)
- 3/4 pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 dark chocolate chips
For the Topping:
- 1 cup dark chocolate chips
- 1/2 cup hazlenut butter, or peanut butter
- 1 TBSP coconut oil
For the Drizzle:
- 2 TBSP creamy natural peanut butter
- 1/2 TBSP coconut oil
Line a 9x9 inch square with parchment paper and set aside.
In a large bowl whisk together the oat flour, almond flour, protein powder and sea salt.
In another bowl which together the peanut butter, maple syrup and vanilla.
Add the dry ingredients on top of the wet ingredients and stir until completely combined. If the mixture seems a bit dry you can add more maple syrup or a bit of unsweetened almond milk.
Fold in chocolate chips and transfer to the prepared baking dish. Press until evenly distributed.
For the chocolate topping, melt the chocolate chips, hazelnut butter and coconut oil over the stovetop until smooth. Cover the cookie mixture with the chocolate.
For the peanut butter drizzle, heat the peanut butter and coconut oil over the stovetop until smooth and drizzle over top of the chocolate. You can use a spatula to mix the peanut butter into the chocolate to create some nice swirls.
Freeze for an hour. Cut into squares with a sharp knife. Give them a few minutes to thaw before enjoying.
Store in an airtight container in the freezer. These are so good, they probably won't last long enough to freeze :)