indulgent
Chocolate Peanut Butter Cookie Dough Bars
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 20 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 1/2 cup rolled oats
- 1/4 cup cacao powder
- 1/4 cup chocolate chips (I used Enjoy Life Mini Chips)
- 10 pitted Medjool dates
- 1 ripe banana
- 10 pitted Medjool dates
- 1/2 cup unsweetened powdered peanut butter (I used Crazy Richards Pure PB)
- 1/2 cup oat flour
- 1/4 cup non-dairy milk
- 10 pitted Medjool dates
- 1/2 cup unsweetened peanut butter (I used Crazy Richards Creamy)
- 1/2 cup oat flour
- 1/4 cup + 2 tbsps non-dairy milk
Instructions
- 1
Add all the crust ingredients to a food processor.
- 2
Process to form a sticky dough.
- 3
Press into a loaf pan lined with plastic wrap (for easy removal). Set aside
- 4
For either version, combine all the ingredients in a food processor. Process till well combined.
- 5
Transfer to the pan on top of the crust. Spread evenly.
- 6
Top with a sprinkling of chocolate chips. Press them in slightly
- 7
Refrigerate for at least 6-8 hours or overnight.
- 8
Slice and devour! Keep the leftovers in the fridge for up to 4 days.