These Cookie Dough Crunch Bars are a perfect no bake snack to bring along on a picnic. Our Organic Dark Chocolate Quinoa Pops add a fun crunchy texture to this delicious vegan treat.
Line a 20x20cm square baking tin with parchment paper.
In a large bowl, combine the maple syrup, peanut butter, coconut oil, and salt. Whisk until well combined. Next, add in the almond meal and coconut flour. Mix with a wooden spoon until the dough starts sticking together. Finally, fold in the dark chocolate crunch pearls.
Transfer the cookie dough into the square baking tin. Press into an even layer by using your hands. Place it into the fridge for 30 minutes.
While the cookie dough is setting start to prepare the chocolate layer.
Melt the chocolate by using the double boiler method. Once the chocolate has melted, stir in the peanut butter. Finally, add in the coconut cream. The chocolate sauce should have a creamy, shiny, and very smooth texture now.
Pour the chocolate sauce over the cookie dough. Place it into the fridge for 1 hour to set.