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Nut Butter Chocolate Chip Cookie Dough Bars

This vegan dessert will leave you regret free as it's full of wholesome ingredients!
Prep Time 20 mins


  • 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.