Description
These Easy Cookie Dough Bars are a delicious no-bake treat featuring a buttery oat and nut butter base, a luscious vegan caramel layer, and a smooth chocolate coating. Perfect for a quick dessert or snack, they require minimal preparation and time, relying on refrigeration to set, making them simple yet indulgent.
Ingredients
Scale
Cookie Dough Base
- 220 g rolled oats
- 1 teaspoon sea salt
- 200 g cashew butter (or almond butter without added oil)
- 100 ml pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 120 g vegan chocolate chips
Caramel Layer
- 250 g cashew butter (or almond butter)
- 160 ml pure maple syrup
- 65 g coconut oil (solid)
- ½ teaspoon sea salt
Chocolate Coating
- 200 g vegan chocolate
- 30 g cashew butter (or almond butter)
- Flaky sea salt (for garnish)
Instructions
- Prepare: Lightly grease the base and sides of a square 8″ pan with some oil, then line it with parchment paper to prevent sticking and make removal easier.
- Blend: Blitz the rolled oats in a food processor until finely ground. Add cashew butter, maple syrup, vanilla bean paste, and sea salt, then blend again until fully combined to form the cookie dough base.
- Add chocolate chips: Transfer the cookie dough into a bowl and fold in vegan chocolate chips evenly using your hands or a spatula for texture and bursts of chocolate.
- Press the cookie dough into a pan: Evenly press the cookie dough mixture into the prepared pan using the back of a spoon or spatula to create a smooth, flat base layer.
- Make the caramel: Combine maple syrup, cashew butter, coconut oil, and sea salt in a bowl. Melt the mixture over a double boiler (bain marie) while stirring continuously until smooth and creamy.
- Assemble and set: Spread the warm caramel evenly over the cookie dough base using a spatula. Place the pan in the refrigerator for 3 hours to allow the caramel layer to harden and set properly.
- Chocolate coating: Melt vegan chocolate and cashew butter together over a double boiler until silky and smooth. Pour this chocolate mixture over the set caramel layer. Refrigerate for 30 minutes to let the chocolate firm up.
- Serving: To slice the bars neatly, heat a sharp knife by placing it in boiling water, then dry it thoroughly. Gently cut through the bars, using the heated knife to create clean edges. Garnish the tops with flaky sea salt before serving.
- Storage: Store the cookie dough bars in an airtight container in the refrigerator and consume within 5 days. For longer storage, freeze the bars and defrost overnight in the fridge as needed.
Notes
- Using a double boiler ensures gentle melting of ingredients, preventing burning or separation.
- Heating the knife before slicing helps create clean edges without crumbling.
- Feel free to substitute cashew butter with almond butter as preferred.
- Store the bars properly refrigerated to keep their texture and freshness.
- These bars are vegan and gluten-free, but always check your ingredient labels to ensure compliance with dietary needs.
