By The Toasted Pine Nut
No-Bake Cookie Dough Bars
13 steps
Prep:10minCook:30min
The BEST no-bake dessert to keep in the back of your fridge for when the sweet tooth hanger strikes!! Or eating immediately :) Low carb and gluten free!
Updated at: Thu, 05 Dec 2024 21:36:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Nutrition per serving
Calories2217.6 kcal (111%)
Total Fat154.3 g (220%)
Carbs176.9 g (68%)
Sugars102.7 g (114%)
Protein44.2 g (88%)
Sodium214.3 mg (11%)
Fiber24.3 g (87%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
In your food processor, place the cashew butter, agave nectar, vanilla, almond flour, and sea salt.
Step 2
Process until it begins to ball up.
Step 3
Scrape down the sides and process again to make sure it is well combined.
Step 4
If the dough seems a little dry, add another tablespoon of agave nectar.
Step 5
Add the chocolate chunks and process again to mix them in and chop them up a bit, about 5 – 10 seconds.
Step 6
Line a bread pan with parchment paper. It depends how thick you want your bars. I used a bread pan and it was really perfectly thick in my opinion 🙂
Step 7
Bunch up another piece of parchment paper and use it to press the dough down into the pan.
Step 8
Place the chocolate in a bowl and microwave it, stirring every 30 seconds so you don’t burn the chocolate.
Step 9
Spread the melted chocolate across the top of the dough. Pop it in the freezer for about 10 minutes until the chocolate is hardened.
Step 10
Pull the bars out of the pan by pulling up the edges of the parchment paper.
Step 11
Peel back the parchment paper and place them on a cutting board.
Step 12
Cut into whatever size bars you want – I did eight square bars, but they should really be cut into 16 or so.
Step 13
Store in the fridge until ready to eat!
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