Cookie Dough Crunch Bars

Time
Prep time: 30mins. Fridge time: 4 hours.
Contributed by
Annie @_nutsntings
Serves
1 tray
SHORT DESCRIPTION
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.
DESCRIPTION
- 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.
INGREDIENTS
Cookie Dough:
½ cup Blanched Almond Meal
⅓ cup Organic Coconut Flour
⅓ cup Organic Maple Syrup
½ cup Organic Smooth Peanut Butter
¼ tsp salt
⅓ cup melted Organic Virgin Coconut Oil
⅓ cup Organic Dark Chocolate Quinoa Pops
Chocolate Layer:
200g Organic Dark Chocolate Drops
½ cup Organic Smooth Peanut Butter
1 ½ tbsp Organic Coconut Cream
Topping:
4 tbsp chopped Organic Cashews
3 tbsp Organic Dark Chocolate Quinoa Pops
Method




