Dark Chocolate Cookie Dough Candy Bars
Ingredients
Crust
- 1/3 cup cashews
- 2 tbsp flax meal
- 1 tbsp pure monk fruit (or maple syrup)
- 1/2 tbsp vegan butter
- 1/2 tbsp coconut oil
Filling
- 2 tbsp almond butter
- 2 tbsp coconut butter
- 2 tbsp coconut milk
- 2 tbsp coconut flour
- 1 tbsp cacao nibs
Topping
- 1/4 cup extra dark chocolate
- 2 tbsp chopped cashews
Preparation
Pulse the cashews in a food processor until crumbled, then mix with the flax meal, pure monk fruit, vegan butter, and coconut oil. Spread the mixture in a layer in a shallow dish and freeze for 15-20 minutes until hardened.
Mix the almond butter, coconut butter, coconut milk, coconut flour, and cacao nibs until a dough forms, then spread it over the frozen crust.
Melt the extra dark chocolate in a saucepan, stirring constantly. Add the chopped cashews to the melted chocolate, pour over the bars, and refreeze for at least 20 minutes. Enjoy and keep stored in the freezer.
