Chocolate Chip Cookie Bar
These no bake chocolate chip cookie bars are a chewy, chocolatey, perfectly sweet and satisfying.
They’re a super simple recipe, requiring only 5 ingredients for the base and made with no refined sugar.
If you’re looking for a grain & gluten free + refined Sugar free + plant based treat, these are guaranteed to HIT. THE. SPOT!
I’m sorry I’m advance, these are ADDICTIVE and will test your willpower.
A few things….
FLOURS | almond flour is naturally oily and nutty since its made from … ALMONDS! When it comes to substituting flour, regular flour will not work since this is a no bake recipe and raw flour should not be consumed. Coconut flour is quite dense and cakey and therefore is not recommended. You’d CAN substitute the almond flour for oats flour! Simple place oats in to your high-speed blender or food processor and pulse. You do not have to have a perfectly fine powdered consistency, I prefer some texture. However, if the quick oats are large and flaky, the base my not slice well.
NUT BUTTER | if you’re allergic or simply do not like peanut butter, substitute it for another nut butter! Perhaps cashew butter, almond butter or tahini. Do ensure that you use a natural nut as it tends to be more oily. This oil is important for the base sticking together and not crumbling apart. If you are at the end of your jar and your nut butter is quite dry, you may have to add an additional tablespoon of coconut oil. When testing the base, pinch it together with your fingers to see if it stays together.
DATES | dates are natures caramel and add the perfect sweetness to this bar!
CHOCOLATE CHIP | use whatever you’d like, be it dairy free chocolate chips, cacao nibs, dark or milk chocolate chips or chunks!
CHOCOLATE LAYER | you can simply melt chocolate, I like 80% or higher, but you can also use milk chocolate. Alternatively, melt together equal parts cocoa + coconut oil + 2 tbsp maple syrup.
SLICING | when slicing, warm your knife under water. gently score the chocolate layer and then cut through. This should prevent the chocolate layer from cracking!
what you’ll need
for the base
8 Medjool dates, pitted
1 cup almond flour
1/4 cup nut butter
1/3 cup chocolate chips
1 tsp vanilla extract
Pinch sea salt
for the chocolate layer
OPTION 1
1/2 cup cocoa
1/2 cup coconut oil
2 tbsp maple syrup
OPTION 2
1/3 - 1/2 cup chocolate, either chips or a bar
the steps
Line a 9x13 inch baking dish with parchment paper. I like to line the base and the side of the dish to ensure the bars come out easily.
To the bowl of a food processor add the pitted dates. Process until you achieve a thick paste-like consistency, approximately 2-3 minutes. Add the nut butter, vanilla and salt. Process until completely smooth, scrapping down the sides of the bowl once or twice. Add in the almond flour and continue processing the mixture to allow it to become smooth. Pinch the base ingredients together to ensure that it does not crumble, at this point, determine if you need to add an additional tbsp of coconut oil.
Stir in chocolate chips.
Press the cookies into the prepared dish and place in the fridge to chill while you prepare the chocolate layer.
OPTION 1 | Melt coconut oil in the microwave. Add cocoa powder and maple syrup, stir to combine.
OPTION 2 | Melt chocolate of choice in the microwave.
Pour the prepared chocolate over the bars. Sprinkle with sea salt (optional) and place in the fridge for at least 30 min or until cold. Cut in to bars using a warm knife to ensure the chocolate topping doesn’t crack. Enjoy right out of the fridge or freezer!