Vegan Cookie Dough Bars

Vegan Cookie Dough bars with a delicious macadamia crust, topped with a Vegan Chocolate Frosting that is to die for.

These Vegan Cookie Dough bars are my addiction. I’m not even kidding!

They are so RICH, and taste sinful!

I am just starting to get into vegan baking, thinking about trying out some paleo baking too. (Check out some more Vegan recipes here)

I love my butter and my eggs in baking. However, I have been feeling the need to expand my baking horizons lately. Vegan Baking is actually a challenge for me. When you bake vegan or paleo desserts, you are stripping yourself from very powerful ingredients in classic baked goods, such as eggs, butter, granulated sugar (yes, I was impressed when I recently found out refined sugar is processed with bone char, so it’s a no-no for vegans), etc. You get the picture. How would you create a fluffy cake without eggs, or a smooth and creamy frosting without butter?

It’s not possible to recreate non-vegan desserts using vegan ingredients, and obtain he exact same results. However, it’s possible to create absolutely delicious and scrumptious treats that are paleo, or vegan.

These Vegan Cookie Dough bars are proof of that.

For the crust, we use:

• oats
• macadamia nuts
• dates
• coconut oil
• coconut flakes (dry coconut)

For the Vegan Cookie Dough filling:

• soaked cashews
• coconut oil
• maple syrup
• nut milk
• nut butter
• vanilla extract
• vegan chocolate chips

For the Vegan Chocolate Frosting:

• dates
• nut milk
• nut butter
• cacao powder
• vanilla extract

I have to also add that this Vegan Chocolate Frosting was one of the best chocolate frostings I have ever tasted, and it might even substitute my non-vegan chocolate frosting in many treats, like brownies.

Overall, this is a very easy vegan dessert recipe.

All you need is a food processor and you’re good to go.

This is also a no bake vegan dessert, which means it’s perfect for summer, specially cause it’s kept in the freezer, so it will be a very refreshing treat.

These Vegan Cookie Dough bars are absolutely creamy and taste indulgent, even though they are packed with the best ingredients!

If you want to check out more Vegan Recipes: Peanut Butter Tarts, Chia Seed Pudding with Raspberry Jam, Peanut Butter and Matcha Smoothie.

Vegan Cookie Dough Bars

These Vegan Cookie Dough bars are creamy and also feature a delicious Vegan Chocolate Frosting that is to die for.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Dessert

Cuisine vegan

Servings 16 bars

Calories 400 kcal

Ingredients

  

Crust

• 1/2 cup rolled oats (sub almond flour for paleo)* (45 grams, 1.58 oz)
• 1 cup macadamia nuts (150 grams, 5.29 oz)
• 1 cup medjool dates pitted (about 10 dates, 175 grams, or 6.2 oz)
• 2 tablespoons coconut oil room temperature (28 grams, 1 oz)
• 1 1/2 cup unsweetened coconut flakes (120 grams, 4.2 oz)

Vegan Chocolate Chip Cookie Dough

• 2 cups raw cashews (300 grams, 10.5 oz)
• 2 tablespoons coconut oil room temperature (28 grams, 1 oz)
• 1/4 cup maple syrup (80 grams, 2.8 oz)
• 1/4 cup coconut milk (60 grams, 2.11 oz)
• 1/4 cup almond butter (40 grams, 1.41 oz)
• 1 teaspoon vanilla extract
• 3/4 cup vegan dark chocolate chips (130 grams, 4.5 oz)

Vegan Chocolate Frosting

• 1 cup medjool dates pitted (about 10 dates, 175 grams, or 6.2 oz)
• 1/4-1/2 cup almond milk or any other non-dairy milk (60-120 grams, 2.1-4.2 oz)
• 1/2 cup almond butter (80 grams, 2.8 oz)
• 1/4 cup cacao powder (31 grams, 1 oz)
• 1/2 teaspoon vanilla

Instructions

 

Crust

• Line a 9x9” cake pan with some parchment paper.
• Place all ingredients for the crust in a food processor. Blend until combined.
• Press the crust on the bottom of the cake pan lined with the parchment paper. Place pan in the freezer as you continue to prepare the rest of the recipe.

Vegan Chocolate Chip Cookie Dough

• Soak your cashews in water for 10-12 hours, or for a couple hours in some hot water. The longer you soak your cashews, the creamier your bars will be.
• Drain cashews once they are done soaking.
• Place all ingredients but chocolate chips in the bowl of a food processor.
• Process for about 3 minutes, until creamy. Fold chocolate chips in.
• Pour filling over chilled crust.
• Smooth top with an offset spatula.
• Place it in the freezer.

Vegan Chocolate Frosting

• Place dates and 1/4 cup of almond milk, or non-dairy milk of choice, in the food processor. Blend until very well combined. Add almond butter, cacao powder, and vanilla.
• Keep blending for about 2-3 minutes until very smooth. If frosting seems too stiff, add the remaining 1/4 cup of milk, slowly, until you achieve the desired consistency.
• Spread frosting over Cookie Dough Filling. Use an offset spatula to smooth the top.
• Place it in the freezer for a few hours until set.
• Slice into bars.

Storage

• Store in the freezer for up to 1 month, if it’s in a well sealed container.
• I also like to keep a couple in the fridge for easy snacking.
• It’s a good idea to take them out of the freezer about 10 minutes before you plan on eating them, to take the chill off a bit.

Keyword bars, chocolatefrosting, cookiedough, vegan

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave