No-Bake Vegan Almond Butter Chocolate Chip Cookie Bars

I'd like to introduce you to your new favorite vegan cookie! These fudgey-topped cookie bars are moist, healthy, delicious - and can double as a protein bar.

No life-story-in-the recipe here - we're skipping right to the good chocolately-chippy part!

Watch my IG TV step-by-step how to make these Cookie Bars (with fun music)!

Prep: 15 Mins

Freeze Time: 1 Hour

Total Time: 1.5 Hours (approx.)

Eat for: Quick protein snack, dessert, whenever your heart desires

Dietary Notes

• Gluten-free

• Plant-based (vegan)

• Vegetarian

Cookie Bar Layer

• ½ cup plus 3 tablespoons almond butter

• ¼ cup plus 1 tablespoon melted coconut oil

• ¼ cup plus 1 tablespoon maple syrup

• 2 teaspoons vanilla extract

• Heaping ½ teaspoon sea salt

• 2½ cups almond flour

• 1 cup mini dark-chocolate chocolate chips

I added plant-based protein powder to these!

"Fudgey" Cacao Layer

• 10 pitted Medjool dates

• 1½ cups raw, unsalted walnuts

• 2 tablespoons cacao powder

• ¼ teaspoon sea salt

• 2 tablespoons water

Instructions

1. Line a small baking pan with parchment paper.
   

2. In a large bowl, stir together the almond butter, coconut oil, syrup, vanilla, and salt Add the almond flour and stir to make a thick mixture. Fold in the dark mini chocolate chips and press the "dough" into the pan. Place in the freezer to firm up.
   

3. In a blender or food processor, pulse walnuts, cacao powder, and salt until chopped. Pulse in the dates and add 1-2 tablespoons water if needed (fudge will be thick). Blend until smooth and spread onto the cookie layer.
   

4. Freeze for 30 minutes - 1 hour to set and be easier to cut. Slice into bars or fun shapes and store in the fridge. To enjoy, let them thaw for 5-10 minutes at room temperature.

Woohoo! Enjoy this nourishing and delicious snack.

Share this recipe to anyone who you think might enjoy and

If you make it and share it on social, be sure to tag me @kate.amber.yoga