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No-bake cookies and cream bars.

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!
Course Dessert
Cuisine Raw
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 bars
Calories 185kcal
Author Lauren Goslin


  • 1 c . raw walnuts
  • 1/2 c . oats (I use Country Choice Organic Oats)
  • 5 T . cocoa powder
  • 1 c . soft dates (about 10-12 Medjool dates)
  • 1/4 t . sea salt
  • 1 t . vanilla
  • water , as needed to bring everything together (about 1-2 tablespoons)
  • 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
  • 1/2 t . vanilla
  • 1/3 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


  • 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!


Nutrition facts based on using light coconut milk in the cream layer and NO cacao nibs. WW points (new system): 5


Serving: 1g | Sodium: 41mg | Sugar: 10.7g | Fiber: 3.2g | Calories: 185kcal | Polyunsaturated Fat: 7g | Saturated Fat: 5g | Fat: 12g | Protein: 4.1g | Carbohydrates: 18.8g