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Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

These Vegan Cookie Dough bars are creamy and also feature a delicious Vegan Chocolate Frosting that is to die for.
Course Dessert
Cuisine vegan
Keyword bars, chocolatefrosting, cookiedough, vegan
Prep Time 30 minutes
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

  1. Line a 9x9” cake pan with some parchment paper.
  2. Place all ingredients for the crust in a food processor. Blend until combined.
  3. 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

  1. 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.
  2. Drain cashews once they are done soaking.
  3. Place all ingredients but chocolate chips in the bowl of a food processor.
  4. Process for about 3 minutes, until creamy. Fold chocolate chips in.
  5. Pour filling over chilled crust.
  6. Smooth top with an offset spatula.
  7. Place it in the freezer.

Vegan Chocolate Frosting

  1. 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.

  2. 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.

  3. Spread frosting over Cookie Dough Filling. Use an offset spatula to smooth the top.
  4. Place it in the freezer for a few hours until set.
  5. Slice into bars.

Storage

  1. Store in the freezer for up to 1 month, if it’s in a well sealed container.
  2. I also like to keep a couple in the fridge for easy snacking.
  3. 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.