No-Bake Cookie Dough Bars
These delightful no-bake bars offer the nostalgic flavor of chocolate chip cookie dough in a wholesome, plant-based format. Crafted with fiber-rich oats, naturally sweet Medjool dates, and creamy tahini, they are finished with a silky dark chocolate drizzle. Perfectly allergen-friendly and free from refined oils, these treats are an ideal healthy indulgence.
Instructions
- 1
If the medjool dates (1 cup) are not very soft, soak them in hot water for 5 minutes, then drain and pat dry.
- 2
Process the rolled oats (2.75 cup) in a food processor until they turn into a fine flour.
- 3
Add the medjool dates (1 cup), tahini (0.25 cup), maple syrup (4.5 tbsp), vanilla extract (1 tbsp), and sea salt (0.5 tsp) to the flour. Blend until a sticky ball forms, adding plant-based milk (1 tsp) if the mixture is too dry.
- 4
Transfer the dough to a bowl and fold in vegan chocolate chips (0.5 cup) using a spatula.
- 5
Press the mixture into a parchment-lined loaf pan and freeze for 30 minutes to set.
- 6
Melt the remaining vegan chocolate chips (0.5 cup) with coconut oil (2 tsp) in the microwave or double boiler until silky.
- 7
Drizzle the melted chocolate over the cold dough, sprinkle with flaky salt if desired, and freeze for another 10 minutes before slicing into squares.
Nutrition Facts
Per portion