No-Bake Cookies and Cream Bars (Vegan)
Two rows of no-bake deliciousness; a chewy brownie base topped with a creamy chocolate chip cookie layer!
Servings 12 bars
Calories 185kcal
Ingredients
- CHOCOLATE COOKIE LAYER:
- 1 c . raw walnuts
- ½ c . oats (I use Country Choice Organic Oats)
- 5 T . cocoa powder
- 1 c . soft dates (about 10-12 Medjool dates)
- ¼ t . sea salt
- 1 t . vanilla
- water , as needed to bring everything together (about 1-2 tablespoons)
- CREAM LAYER:
- 4 T . coconut oil , melted
- 2 T . milk of your choice (I use my homemade coconut milk)
- 1 T . maple syrup
- 6 drops liquid stevia
- ½ t . vanilla
- ⅓ c . oat flour (I make my own by grinding quick oats in a coffee grinder)
- a couple dashes sea salt
- 2 T . cacao nibs , optional
Instructions
- For the cookie layer, pulse the walnuts and oats a few times until broken down a bit.
- Pulse in the cocoa and salt.
- Add in the dates and vanilla.
- Process until combined, adding a bit of water as needed to bring everything together (I need about 1-2 tablespoons).
- Press the dough into a small glass dish (I use a 7 x 5 inch Pyrex dish).
- For the cream layer, MAKE SURE THE INGREDIENTS ARE AT ROOM TEMPERATURE, or the coconut oil cause yucky clumping.
- Whisk all of the cream layer ingredients together until smooth and well combined (sprinkle the optional cacao nibs atop, if desired).
- Pour atop the chocolate cookie layer.
- Freeze until the top layer is set.
- Cut and serve!
Notes
Nutrition facts based on using light coconut milk in the cream layer and NO cacao nibs. WW points (new system): 5
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 18.8g | Protein: 4.1g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Sodium: 41mg | Fiber: 3.2g | Sugar: 10.7g