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Unbaked Cookie Dough Bars With Chocolate Chips
Food & Drink
1 can chickpeas or white beans (250g after draining)
2 tsp pure vanilla extract
scant 1/4 tsp salt
1/4 tsp baking soda
2 tbsp nut butter or allergy-friendly sub
2 tbsp coconut oil or additional nut butter
1/2 cup pure maple syrup, agave, or honey
1 1/2 cups rolled or quick oats or flaxmeal
1/4 cup chocolate chips, or more if desired
chocolate coating, listed below
Line an 8×8 pan with parchment or wax paper. Drain and rinse beans very well. Add all ingredients except chocolate chips to a food processor, and blend until very smooth. (A blender will work if you must, but you should routinely stop the blender and stir to ensure all ingredients blend evenly.) Stir in the chocolate chips. Smooth into the prepared pan. Freeze
Chocolate Coating: Once pan is chilled (3-4 hours), either melt 1/2 cup chocolate chips with 2 tsp oil to form a thin sauce OR stir together 1/4 cup cacao or cocoa powder, 2 tbsp melted coconut oil, and 1/4 cup pure maple syrup or agave to form a sauce. Spread over the bars, then re-freeze to set the chocolate. Cut into bars. Store leftovers in the freezer, and thaw before eating