A vegan treat made with almond flour, coconut flour, nut butter, and chocolate chips.
Grab a napkin (or 5) and try these gooey squares of heaven!
No Bake Peanut Butter Cookie Dough Bars
Course: SweetsCuisine: American, Gluten Free, Dairy Free, Vegan
Servings
8
barsPrep time
10
minutesCooking time
50
minutesTotal time
1
hourIngredients
- Dough
1 1/2 cups almond flour
1/4 cup coconut flour
3 1/2 tbsp coconut oil, melted
2 tbsp maple syrup
1/2-1 cup cacao nibs (or chocolate chips)
- Middle Layer
your favorite nut butter
- Chocolate Layer
1/2 cups chocolate chips
2 tbsp coconut oil, melted
1 tbsp nut butter
Directions
- Make the cookie dough layer: In a large bowl, combine coconut oil and maple syrup. Whisk. Add almond flour and coconut flour. Then fold in cacao nibs
- Line a 8×4 loaf pan with parchment paper. Transfer the dough to the bottom of the dish. With the back of a spatula, press down so the dough is flat and even. Freeze for 20 minutes
- Add the peanut butter layer: Remove the dish from the freezer. Add a thin layer of your favorite peanut butter. Freeze for another 20 minutes.
- Chocolate Layer: While you wait for it to freeze, make the chocolate layer by adding chocolate, coconut oil, and nut butter to a microwave safe dish. Melt for 30 seconds, stir, melt for 30 seconds, stir. Repeat until completely melted. Add on top of peanut butter layer.
- Freeze for at least 1 hour then cut into 8 bars.
- Store in fridge for 5 days or freezer for up to 3 months.
