Get the Recipe: Vegan Cookie Dough Bars (No-bake, Gluten-free)
These vegan cookie dough bars with chocolate and a luxurious caramel layer are an easy no-bake dessert or snack! Gluten-free, and made using just 7 simple ingredients.
Ingredients
- 2 1/3 cup pitted medjool dates, tightly packed
- 2 1/2 cups gluten-free oats
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 6 tbsp smooth peanut butter
- 5 oz dark chocolate
- 1 tbsp coconut oil
Equipment
- Mixing bowl x 2
- Strainer or colander
- Blender or food processor
- Rectangular pan
- Parchment paper
- Spatula
Instructions
- Soak the dates in warm water for 10 minutes. Drain them afterwards.
- Add the gluten-free oats, maple syrup, 2/3 cup of the dates, vanilla extract, and 1/4 cup peanut butter to a blender or food processor. Blend until thoroughly mixed together.
- Transfer the cookie dough to a rectangular pan lined with parchment paper. Press it down into an even layer.
- Make the date caramel by adding the rest of the dates and peanut butter to the blender/food processor and blend until smooth. Then, add the date caramel on top of the cookie dough and smooth out using a spatula. Leave to set in the freezer for 30 minutes.
- Make the chocolate glaze. Add the dark chocolate and melted coconut oil to a heatproof bowl and place it over a saucepan with water simmering over a low heat. Make sure that the bottom of the bowl doesn't touch the water and leave it until the chocolate melts, stirring using a spatula if necessary.
- Pour the chocolate glaze over the caramel layer and leave to set in the fridge for 30 minutes more. Remove from the pan, serve and enjoy!
Video
Calories: 434kcal, Carbohydrates: 69g, Protein: 9g, Fat: 16g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 79mg, Potassium: 630mg, Fiber: 8g, Sugar: 40g, Vitamin A: 71IU, Calcium: 69mg, Iron: 4mg