This is a great, real food dessert to make for a special occasion or a slow Sunday. The nut butters can be interchanged with whatever nut or seed butter works best for you. If you do not tolerate some of the below healthy ingredients, for example, I don’t do great eating almond flour/meal, there is a digestive enzyme I will purpose called AllerGzyme.
Nut Butter Chocolate Chip Cookie Dough Bars
- 1/2 cup + 2 tbsp favorite nut butter (I use sunbutter)
- 1/4 cup + 1 tbsp melted/liquid coconut oil
- 1/4 cup + 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 2 1/2 cup almond flour
- 1 cup chocolate chips
- 1 1/2 cup walnuts
- 2 tbsp cacao powder
- 1/4 tbsp sea salt
- 10 medjool, pitted dates
- 2 tbsp water (if needed)
- To begin the cookie dough layer- In a large mixing bowl, combine your preferred nut butter, coconut oil, maple syrup, vanilla and salt. Mix until smooth.
- Gradually add in almond flour until you get a dough consistency. Add in chocolate chips.
- In an 8x8 baking pan, line with parchment or wax paper. Press dough into the pan evenly. Place in the freezer.
- For the cacao frosting layer- Using a food processor, add walnuts, cacao powder and salt and pulse until mixture is finely chopped. Gradually add dates. I found that my food processor wasn't large or strong enough for this so I added the entire mixture into a large smoothie blender. Add 2 tablespoons of water if the mixture gets stuck. The resulting mixture should have a frosting-like consistency.
- Spread evenly onto the dough layer. Store cookies in the freezer and let them firm for 1-2 hours.
- Remove, slice into squares and enjoy! Remaining bars may be stored in the fridge or freezer.