How do I make the cookie dough base smooth?

First, process the oats, protein powder, baking soda, nutmeg, and cinnamon until they resemble a fine flour. Then, add the remaining wet ingredients and process until smooth and creamy, scraping down the sides of the food processor as needed.

What kind of chocolate should I use for the topping?

For the topping, you can use vegan espresso dark chocolate, or substitute it with plain or any other flavor of vegan chocolate, melted gently with coconut oil.

Can I substitute the agave or maple syrup?

The recipe specifically calls for agave or maple syrup as a sweetener, which contributes to the texture and flavor of the cookie dough base. Using a different liquid sweetener might alter the consistency.

How long do these protein bars last?

Once set, these Chocolate Chunk Cookie Dough Protein Bars keep well in the freezer for up to a month, allowing for convenient storage and enjoyment.

Why are chickpeas used in these cookie dough bars?

Chickpeas are incorporated into the cookie dough base to provide a creamy texture and added protein, making the bars nutritious and satisfying without the need for baking.

7 years ago

Chocolate Chunk Cookie Dough Protein Bars
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Sliced Chocolate Chunk Cookie Dough Protein Bars, vegan and no-bake, showing the creamy cookie dough layer with chocolate chips and a smooth dark chocolate topping.

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Discover more recipes with these ingredients

Chocolate

Chocolate Chunk Cookie Dough Protein Bars [Vegan]

Dairy Free

Surely theres no better combination than chocolate chip cookie dough?! Well these protein bars taste just like that except they are high in protein, refined sugar free and they are vegan.

Ingredients You Need for Chocolate Chunk Cookie Dough Protein Bars [Vegan]

1 cup oats
1 scoop Vegan Protein Vanilla
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tin of chickpeas
3 tablespoons coconut oil
1/4 cup agave/maple syrup
1 tablespoon tahini
1/4 cup soya milk
1/4 cup sugar free vegan chocolate chips
1/4 cup vegan expresso dark chocolate (could use plain or any flavour chocolate)
1/3 cup coconut oil
2 tablespoons chocolate nut butter

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How to Prepare Chocolate Chunk Cookie Dough Protein Bars [Vegan]

Add oats, protein powder, baking soda, nutmeg and cinnamon to a food processor and blend until it resembles a fine flour.
Add in all other ingredients apart from the chocolate chips and process until smooth and creamy. Depending on the power of your blender, you may need to stop and scrape the sides down a few times to make sure everything mixes together evenly.
Transfer the mix to a bowl and set aside in the fridge to cool down
Line a loaf tin with greaseproof paper. Check cookie dough is cool enough and stir through choc chips. Pour batter into loaf tin and flatten down with a spoon (wet it slightly with water if it's sticky) and set aside in the freezer.
To prepare the chocolate topping, gently melt the chocolate and coconut oil in a small bowl in the microwave. Remove from the heat and allow to cool. Stir through the nut butter until incorporated. Pour over cookie dough and allow the chocolate to set at room temperature before transferring to the freezer for 45 mins to set completely. Slice into bars or squares with a warm knife. Keeps well in the freezer for up to a month!