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No-Bake Vegan Cookie Dough Bars with Chocolate Peanut Butter Topping Recipe

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 42 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, American
  • Diet: Vegan

Description

These No-Bake Vegan Cookie Dough Bars are a deliciously indulgent treat featuring a rich, almond flour-based vegan cookie dough loaded with mini chocolate chips, topped with a creamy dark chocolate and peanut butter layer. Perfect for anyone craving a sweet, dairy-free, and egg-free dessert without any baking required.

Ingredients

Scale

For the Vegan Brookies:

  • 1/2 cup creamy peanut butter
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 2 1/4 cups almond flour
  • 1 cup mini chocolate chips

For the Chocolate Peanut Butter Topping:

  • 1 cup dark chocolate chips
  • 1/4 cup peanut butter

Instructions

  1. Make the Vegan Brookies Dough: In a large mixing bowl, combine creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir thoroughly until the mixture is well blended.
  2. Add Almond Flour: Gradually incorporate the almond flour into the wet ingredients, mixing until a smooth dough forms. Use your hands if needed to fully combine the dough.
  3. Fold in Chocolate Chips: Gently fold in the mini chocolate chips to evenly distribute throughout the dough.
  4. Prepare Baking Dish: Line an 8×8 inch square baking dish with parchment paper, ensuring some overhang for easy removal later.
  5. Press Dough into Pan: Evenly press the cookie dough mixture into the bottom of the prepared baking dish using your fingers or a spatula, smoothing the surface.
  6. Freeze to Set Dough: Place the dish in the freezer and allow the cookie dough layer to firm up for at least 30 minutes.
  7. Melt Chocolate Peanut Butter Topping: In a microwave-safe bowl or over a double boiler, melt the dark chocolate chips and peanut butter together. Heat in 20-30 second intervals, stirring between each until smooth and fully combined. Let it cool slightly.
  8. Assemble the Bars: Remove the firm cookie dough from the freezer. Pour the melted chocolate peanut butter topping evenly over the almond flour layer, spreading with a spatula.
  9. Chill to Set: Return the baking dish to the refrigerator and chill for 1-2 hours or until the topping is firm.
  10. Slice and Serve: Use the parchment overhang to lift the bars from the dish. Cut into squares or bars and serve chilled for best texture and flavor.

Notes

  • Ensure the almond flour is finely ground for the best dough texture.
  • If you prefer a sweeter topping, use semi-sweet or milk chocolate chips instead of dark chocolate.
  • Store bars in an airtight container in the refrigerator to maintain freshness.
  • To soften the cookie dough slightly before cutting, let the bars sit at room temperature for 5-10 minutes.
  • These bars are naturally gluten-free and vegan.

Find it online: https://oliviadinner.com/no-bake-vegan-cookie-dough-bars-with-chocolate-peanut-butter-topping-recipe/