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!

Prep: 10Cook: 30Total: 40


  • 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)


  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!


  • 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
© The Toasted Pine Nut