Vegan No-Bake Cookie Dough Candy Bars
Ingredients
Cookie dough
- 1 x 400g tin of chickpeas, drained and rinsed (~ 1 1/4 cups drained content)
- 2 tablespoons peanut butter (or nut butter of choice)
- 1/2 cup vegan vanilla protein powder
- 2 tablespoons maple syrup (I used sugar-free)
- 1-2 tablespoons of water
- 1/4 cup dairy-free chocolate chips
Chocolate coating
- 1 cup dairy-free chocolate chips
- Optional: chopped nuts to decorate
Preparation
Line a container with non-stick paper.
In a food processor, add all the cookie dough ingredients except for the chocolate chips and blend until a cookie dough consistency.
Stir in the chocolate chips.
Press the cookie dough into the lined container and place in the freezer overnight to firm up.
Slice the slab into 6 logs.
Melt the chocolate and coat each bar in it. Optionally, sprinkle chopped nuts over the top.
Return to the freezer to let the chocolate set.
Storage tips
Store in the fridge for up to 1 week or in the freezer for months.
Allow to thaw at room temperature for 5 minutes before eating.
