Description
These Easy Cookie Dough Bars are a delicious no-bake treat featuring a smooth cashew butter base, layered with creamy caramel and topped with a rich vegan chocolate coating. Perfectly sweetened with pure maple syrup and studded with vegan chocolate chips, these bars are an indulgent yet wholesome dessert that requires minimal prep and no oven time.
Ingredients
Scale
Cookie Dough Base
- 220 g rolled oats
- 1 teaspoon sea salt
- 200 g cashew butter (or almond butter without added oil)
- 100 ml pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 120 g vegan chocolate chips
Caramel Layer
- 250 g cashew butter (or almond butter)
- 160 ml pure maple syrup
- 65 g coconut oil (solid)
- ½ teaspoon sea salt
Chocolate Coating
- 200 g vegan chocolate
- 30 g cashew butter (or almond butter)
- Flaky sea salt (for garnish)
Instructions
- Prepare: Lightly grease the base and sides of a square 8″ pan with some oil, then line it with parchment paper for easy removal.
- Blend: Blitz the rolled oats in a food processor until finely ground. Add in 200 g cashew butter, 100 ml pure maple syrup, 1 tablespoon vanilla bean paste, and 1 teaspoon sea salt, then blend until the mixture is well combined into a smooth cookie dough.
- Add chocolate chips: Transfer the cookie dough to a mixing bowl and fold in the 120 g vegan chocolate chips using your hands or a spatula for even distribution.
- Press the cookie dough into a pan: Evenly press the cookie dough into the prepared pan using the back of a spoon or spatula to create a smooth, even base layer.
- Make the caramel: Combine 250 g cashew butter, 160 ml pure maple syrup, 65 g solid coconut oil, and ½ teaspoon sea salt in a bowl. Melt this mixture over a double boiler (bain marie), stirring continuously until smooth and fully combined.
- Assemble and set: Spread the caramel evenly over the cookie dough base using a spatula. Place the pan in the refrigerator for 3 hours to allow the caramel to harden and set firmly.
- Chocolate coating: Melt 200 g vegan chocolate with 30 g cashew butter over a double boiler, stirring until smooth and glossy. Pour this chocolate mixture over the set caramel layer, then refrigerate for 30 minutes to firm up.
- Serving: To slice, heat a sharp knife by placing it in boiling water, then wipe it dry. Gently cut through the bars, allowing the heat to create clean slices. Garnish each bar with flaky sea salt before serving.
- Storage: Store the cookie dough bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the slices and thaw them overnight in the fridge when ready to eat.
Notes
- Use a high-quality vegan chocolate for the best flavor and texture.
- If almond butter is used instead of cashew butter, ensure it has no added oils for optimal consistency.
- The heating knife technique prevents the chocolate coating from cracking while slicing.
- For a nut-free version, consider substituting cashew butter with sunflower seed butter.
- Ensure coconut oil is solid to achieve the right caramel texture.
