November 2022

Cookie Dough Bars

makes 12 small bars


3 medjool dates
3/4 cup raw cashews
1/2 cup gluten-free rolled oats
1/2 cup unsweetened coconut flakes
1/4 tsp sea salt or pink salt
1 tbsp pure vanilla extract
1/4 cup cacao nibs or dark chocolate chips

For the chocolate sauce
1/4 cup raw cacao powder, plus more as needed
2 tbsp coconut oil, plus more as needed
1 tbsp raw honey or maple syrup, plus more as needed
pinch of sea salt or pink salt


Place the dates in a small bowl and pour in enough hot water to cover them; let them sit for at least five minutes. Line a small pan with parchment paper and set aside. To a food processor, add the cashews, oats, coconut flakes, salt, and vanilla, and blend until a fine meal forms. If you don't have a food processor you can use a high speed blander in its place. Add the dates (make sure there are no pits), three tablespoons of the water the dates have been soaked in, and the vanilla extract. Pulse again until the mixture becomes doughy. Transfer it to a small bowl. Gently fold in the cacao nibs. Use your hands to evenly press the dough into the pan. Place it in the freezer while you make the chocolate sauce. Heat a double boiler and add the cacao powder, coconut oil, honey, and salt. Stir and adjust to taste, adding more honey if desired. The chocolate should be runny enough to be drizzled, but not too thin. For a thicker sauce, add more cacao powder, to thin it, add more coconut oil. Take the pan out of the freezer and drizzle the chocolate sauce over the top. Place the pan back in the freezer and allow the sauce to set for about twenty minutes. Cut into twelve squares, and enjoy. Store in the fridges for up to a week, or in the freezer for a few months.

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