Description
Delicious and safe-to-eat no-bake cookie dough bars made with wholesome ingredients, perfect for vegans and gluten-free diets.
Ingredients
- 1 packed cup soft Medjool dates, pitted (about 200g)
- 2¾ cups rolled oats (about 260-275g)
- ¼ cup smooth tahini (56g)
- 4½ tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon fine sea salt
- 1 cup vegan chocolate chips (180g, divided)
Instructions
- If necessary, soak dates in hot water for 5 minutes; drain and pat dry.
- In a food processor, pulse rolled oats until they resemble fine flour.
- Add pitted dates, tahini, maple syrup, vanilla extract, and salt to the food processor; blend until a sticky dough forms.
- Transfer dough to a large bowl and fold in half of the chocolate chips by hand.
- If dough is too sticky, chill in the refrigerator for 20 minutes.
- Line a loaf pan with parchment paper and firmly press the dough into the pan.
- Freeze for 30 minutes or until set.
- Melt remaining chocolate chips and drizzle over the set dough.
- If chocolate doesn’t harden immediately, return to the freezer for 5-10 minutes.
- Slice into bars and enjoy.
Notes
Store bars in the freezer for optimal texture; let them sit at room temperature for 5-10 minutes before eating for a softer consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan