Description
Almond butter chocolate chunk cookie bars layered with a chocolate date topping. A fun vegan, gluten-free, and refined-sugar-free dessert!
Ingredients
Chocolate Chunk Cookie Layer
- ¾ cup creamy almond butter
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- Pinch of Himalayan sea salt
- 2½ cups almond flour
- 1 cup Hu Kitchen Gems
Chocolate Date Layer
- 1½ cups walnuts
- 2 TBSP raw cacao powder
- Pinch of Himalayan sea salt
- 10–12 gooey Medjool dates
- 1–2 TBSP unsweetened almond milk
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, stir together the almond butter, coconut oil, maple syrup, and salt until well-combined. Add in the almond flour and stir to combine. The mixture should be thick and sticky. If your dough is crumbly, add more almond butter, melted coconut oil, or maple syrup so that everything sticks together.
- Fold in the chocolate chips and press into the pan. Place the pan in the freezer to chill while making the next layer.
- In a small food processor, pulse the walnuts, cacao powder, and sea salt until the walnuts are well chopped. Add the dates and pulse to combine, adding 1-2 Tablespoons of almond milk if the mixture gets stuck. Process until smooth.
- Remove the pan from the freezer and spread the chocolate date mixture onto the cookie layer. Transfer pan to the freezer for 30 minutes to set. Remove and slice into bars.
- Store remaining bars in the fridge or freeze for long term storage. Allow frozen bars to thaw for about 15 minutes at room temperature before serving!
Notes
Recipe adapted from Love & Lemons
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free