No-Bake Cookie Dough Bars

Christmas was so much fun! It was our first California Christmas and it was definitely merry and bright! The boys got me a lemon tree!! It’s something I’ve always wanted, so it was a fun gift to get. Right now it has little green baby lemons and I can wait until they start to grow and become all juicy and yellow.

I have a giant brown thumb, so I’m really following the plant-care directions verbatim! I also positioned it in the sunniest part of my yard and next to my window so I can just open the window and casually pick my lemons when I need them. No big deal, just picking my lemons from my adorable lemon tree 🙂

So Christmas is over, but that doesn’t mean the cookie train needs to stop! Let’s keep this party going!! No buzzkill here, I’m all about that cookie life, so let’s do this.

I don’t know how it works for you but sometimes I have an idea. Something comes to my head and it doesn’t matter what I have planned for the day or what else is going on, I just don’t feel right unless I make and create and execute this idea, or at least get the ball rolling with it. That was me, yesterday. With these.

You guys have shown so much love to my edible cookie dough. Spoon it straight, no baking required. Well, I decided to take it one step further. I know, I know. Not to hype these toooo much, but I can’t even handle how yummy these are.

So let’s make some Cookie Dough Bars!! These are perfect for keeping in the back of your fridge or freezer and just pulling out when you’re ready for a sweet treat. I’m all about keeping the sweets in for emergency neeeed chocoolatee now moments. It’s a necessity, really. So let’s do this.

In your food processor, place the cashew butter, agave nectar, vanilla, almond flour, and sea salt. Process until it begins to ball up.

Scrape down the sides and process again to make sure it is well combined. If the dough seems a little dry, add another tablespoon of agave nectar.

Add the chocolate chunks and process again to mix them in and chop them up a bit, about 10 seconds.

Line a bread pan with parchment paper. It depends how thick you want your bars. I used a bread pan and it was really excitingly thick in my opinion 🙂 But feel free to experiment with other pans and dishes.

Bunch up another piece of parchment paper and use it to press the dough down into the pan.

Melt the chocolate in a bowl, stirring every 30 seconds so you don’t burn the chocolate (the WORRRST).

Spread the melted chocolate across the top of the dough. Pop it in the freezer for about 10 seconds until the chocolate is hardened.

Pull the bars out of the pan by pulling up the edges of the parchment paper. Peel back the parchment paper and place them on a cutting board. Cut into whatever size bars you want – I did eight square bars.

Store in the fridge until ready to eat!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

No-Bake Cookie Dough Bars

The BEST no-bake dessert to keep in the back of your fridge for when the sweet tooth hanger strikes!! Or eating immediately 🙂 Low carb and gluten free!

Recipe by:Lindsay Grimes

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Prep: 10Cook: 30Total: 40

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Ingredients

• 1/2 cup cashew butter
• 1/4 cup agave nectar
• splash vanilla extract
• 1/2 cup blanched almond flour
• two pinches sea salt
• 1/2 cup 60% cacao dark chocolate chips
• 1/2 cup dark chocolate chunks (for melting)

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Instructions

1. In your food processor, place the cashew butter, agave nectar, vanilla, almond flour, and sea salt.
2. Process until it begins to ball up.
3. Scrape down the sides and process again to make sure it is well combined.
4. If the dough seems a little dry, add another tablespoon of agave nectar.
5. Add the chocolate chunks and process again to mix them in and chop them up a bit, about 5 – 10 seconds.
6. Line a bread pan with parchment paper. It depends how thick you want your bars. I used a bread pan and it was really perfectly thick in my opinion 🙂
7. Bunch up another piece of parchment paper and use it to press the dough down into the pan.
8. Place the chocolate in a bowl and microwave it, stirring every 30 seconds so you don’t burn the chocolate.
9. Spread the melted chocolate across the top of the dough. Pop it in the freezer for about 10 minutes until the chocolate is hardened.
10. Pull the bars out of the pan by pulling up the edges of the parchment paper.
11. Peel back the parchment paper and place them on a cutting board.
12. Cut into whatever size bars you want – I did eight square bars, but they should really be cut into 16 or so.
13. Store in the fridge until ready to eat!

Tips

• Per serving: Calories 202; Fat 14.4g (Sat 4.4g); Protein 4.8g; Carb 16.5g (net carb 12.7g); Fiber 3.8g; Sodium 18mg

Nutrition Info:

• Serving Size: 16

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Enjoy!! xo