Cookie Dough Chocolate Crunch Bars
Ingredients
Chocolate crunch layer
- 45g (1/2 cup) dark chocolate chips
- 2 tbsp almond butter or peanut butter
- 2 tbsp mixed seeds
- 15g (1 cup) puffed buckwheat or rice crispies
Cookie dough
- 50g (1/2 cup) ground almond
- 35g (1/3 cup) oat flour
- 4 tbsp vegan protein powder
- 3 tbsp fruit syrup or maple syrup
- 1 tsp vanilla extract
- 1.5 tbsp chocolate chips
Toppings
- Pea snacks or chopped nuts
Preparation
Line a baking dish with parchment paper and set aside.
Melt the chocolate chips in the microwave.
Once melted, transfer to a mixing bowl and stir in the almond butter, seeds, and buckwheat puffs.
Pour the mixture into the prepared baking dish and place in the freezer for 20 minutes.
In the meantime, prepare the cookie dough.
In a mixing bowl, stir together the almond flour, oat flour, and protein powder.
Add the syrup, vanilla extract, and mix until a dough forms.
Stir in the chocolate chips.
Transfer the cookie dough to the baking dish and spread it in an even layer on top of the chocolate crunch layer.
Remove from the dish and cut into slices.
