No-Bake Protein-Packed Cookie Dough Bars
Ingredients
Cookie dough bars
- 1 cup cashew butter
- 1 cup almond flour
- 2 scoops collagen powder (plain)
- 1 tablespoon Madagascar vanilla
- 1/4 cup raw agave
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup keto dark chocolate chips
Chocolate topping
- 3/4 cup keto dark chocolate chips
- 1 teaspoon madagascar vanilla
- 1 teaspoon coconut oil
Preparation
Microwave cashew butter in a large glass bowl for 30 seconds to soften.
Add in all other ingredients except chocolate chips and use a hand mixer to combine. If the mixture is too wet, add a sprinkle of extra almond flour. If the mixture is too dry, add 1-2 tablespoons plant-based milk. (Textures vary based on the brand of cashew butter or flour you use).
Line an 8x8 inch glass baking dish with parchment paper (leaving overhang on each side) and use a spatula to press the dough into the dish. Use a drinking glass to roll the dough flat after it is pressed in.
In a small saucepan, combine all ingredients for chocolate topping and stir until melted. Add a little water if needed to thin. Once it is runny, pour on top of dough.
Set on a flat spot in your freezer and let chill for at least 1 hour. Remove from freezer once chocolate has hardened and let soften for a few minutes before slicing into bars. Store in the fridge all week or the freezer to keep for later on.
