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Cookie Dough Chocolate Crunch Protein Bars
[Vegan, Gluten-Free]

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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cookie dough chocolate crunch protein bars

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Cookie Dough Chocolate Crunch Protein Bars [Vegan, Gluten-Free]

125

Dairy Free

Vegan

These may be the best ever vegan cookie dough protein bars ever made! They are the perfect no bake snack for hot summer days! With a crispy chocolatey buckwheat base and a soft cookie dough layer on on top, you might even want these vegan cookie dough protein bars for... Read More

Ingredients You Need for Cookie Dough Chocolate Crunch Protein Bars [Vegan, Gluten-Free]

Chocolate Crunch Layer

1/2 cup dark chocolate chips
2 tablespoon almond butter (or peanut butter, hazelnut butter, cashew butter)
2 tablespoons mixed seeds
1 cup puffed buckwheat (or rice crisps)

Cookie Dough

1/2 cup ground almonds
1/3 cup oat flour
4 tablespoons vegan protein
3 tablespoons fruit syrup (or maple syrup)
1 teaspoon vanilla extract
1 and ½ tablespoons chocolate chips

Topping

Pea Snacks or Chopped Nuts

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How to Prepare Cookie Dough Chocolate Crunch Protein Bars [Vegan, Gluten-Free]

1. For the Chocolate Crunch Layer: Line a baking dish with parchment paper, set aside. Melt the chocolate chips in the microwave. Once melted, transfer to a mixing bowl and stir in the almond butter, seeds, and buckwheat puffs. Pour the mixture into the prepared baking dish and place in the freezer for 20 minutes. In the meantime, prepare the cookie dough.
For the Cookie Dough: In a mixing bowl, stiff together the almond flour, oat flour, and protein powder. Add the syrup, vanilla extract, and mix until a dough forms. Stir in the chocolate chips.
Assemble: Transfer the cookie dough to the baking dish and spread it in an even layer on top of the chocolate crisp layer. Carefully remove from the baking dish and cut into 10 small bars. Store in the fridge

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.