Description
No-bake cookie dough bars are vegan, gluten-free, and ready in just 45 minutes. They’re chewy, chocolatey, and safe to eat raw.
Ingredients
1 packed cup soft Medjool dates, pitted (about 7 oz or 200g)
2 3/4 cups rolled oats (~260–275g), or 2 1/4 cups oat flour
1/4 cup smooth tahini (56g) (or almond, cashew, or sunflower seed butter)
4 1/2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
1/2 teaspoon fine sea salt
1 cup (180g) vegan chocolate chips, divided
2 teaspoons refined coconut oil, melted (optional)
Instructions
1. Soften dates if needed by soaking in hot water for 5 minutes, then drain and pat dry.
2. Pulverize oats in a food processor into a fine flour or use oat flour.
3. Add dates, tahini, maple syrup, vanilla, and salt to the oat flour and process into a sticky dough. Add a little plant-based milk if needed.
4. Fold in 1/2 cup chocolate chips by hand.
5. Line a loaf pan (8×4 or 9×5 inch) with parchment paper and press dough evenly into it.
6. Freeze for at least 30 minutes.
7. Melt remaining 1/2 cup chocolate chips (with optional coconut oil) via double boiler or microwave.
8. Drizzle chocolate over chilled dough, sprinkle flaky sea salt if desired.
9. Freeze again for 5–10 minutes to set chocolate. Slice into bars and enjoy.
Notes
Substitute tahini with almond, cashew, or sunflower seed butter if desired.
Peanut butter gives a “Snickers” flavor.
Store in freezer for several weeks; thaw 5–10 minutes before serving.
For smoother texture, use store-bought oat flour.
Dough too sticky? Chill in fridge 15–20 minutes before handling.
Use a square pan for thinner bars if loaf pan not available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 179
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg