Cookie Dough Stuffed Chocolate Bars taste like a gourmet chocolate bar, while being secretly made with wholesome ingredients, naturally sweetened, and totally customizable to fit your dietary needs. They can be made vegan, paleo, gluten-free, and refined sugar-free!
One of my all-time favorite chocolate brands, Evolved, shut down a while back and I was truly heartbroken. They made the most fun, creative flavored chocolate bars — and they were SO good. So, in classic Dani fashion… we’re recreating them at home! And were using my collagen cookie dough recipe to amp up the protein 😉 They comes together in minutes and honestly, the longest part is just waiting for it to firm up… and trying not to go back for seconds (or thirds!).
why you’ll love these cookie dough chocolate bars
- Dietary friendly: Use whatever ingredients fit your dietary needs! These can be made vegan, paleo, gluten-free, etc.
- Ease: this is the easiest healthier dessert recipe! No oven required and minimal effort required.
- Delicious: You’ll have trouble not sneaking pieces all day 😉
- Meal prep: Prep a batch for the week as a healthier sweet treat!
Recipe video
Ingredients you’ll need
Be sure to scroll to the bottom of the post for the recipe card (you’ll find full measurements and steps here!). Let’s take a peak at what you’ll need:
- High quality chocolate: Dark, semi-sweet, or milk chocolate all work! I love using Hu bars or chips (they make dark chocolate and grass-fed milk chocolate!).
- 1 Batch Collagen Cookie Dough
- Almond flour, protein powder, maple syrup, coconut oil, nut butter, collagen
- Collagen: You can use regular collagen or a flavored collagen like vanilla!
Steps to make cookie dough stuffed chocolate bars
- First, grab your molds – I love these inexpensive chocolate bar molds!
- Next, melt your chocolate. You can do this in the microwave or using the double-boiler method. Once melted, add a layer to the bottom of each chocolate mold, spreading it out to cover it entirely. Pop the mold in the freezer to firm up.
- While the chocolate layer is firming, make the cookie dough. Simply combine all of the ingredients in a large bowl, mixing well until combined. When the chocolate layer is firm, remove from the freezer.
- Next, we’ll press the cookie dough on top of the chocolate layer. I like to do this randomly or you can simply spread a thin layer covering the chocolate entirely. Cover the cookie dough layer with the remaining chocolate.
- Place the molds back in the freezer for 2-3 hours to allow them to fully firm up before removing them from the molds.
how to store cookie dough chocolate bars
Store cookie dough chocolate bars in an air-tight container or bag in the freezer. You can let them sit out at room temperature for 2-3 minutes before eating for a softer bar!
Recipe variations
- White chocolate macadamia cookie dough bars: Use your favorite white chocolate and add chopped macadamias to the cookie dough.
- Oatmeal raisin: Fold in 1/4 cup oats, a dash of cinnamon, and a handful of raisins to the cookie dough.
- Peanut butter cookie dough chocolate bars: use peanut butter as the nut butter in the cookie dough.
More healthy recipes to try
- Blueberry marshmallow fluff
- Collagen cookie dough
- High protein Ninja Creami recipes
- No-bake protein brownies
- Snickers protein shake
- Healthy Cookie Dough Blizzard
- Almond joy yogurt bowl
- Protein Frozen S’mores bars
- Strawberry frozen S’mores
- Dilly bars
If you try this recipe and love, it’d mean the world to me if you left a star rating and review below! Tag me in your remakes on Instagram @danishealthyeats! x
Cookie dough stuffed chocolate bars
Ingredients
- 2ish cups chocolate chips or chopped chocolate bars
- 1 cup runny/drippy almond butter or cashew butter *you can also use peanut butter. See notes for nut-free option!
- 1/2 cup collagen *can omit
- 1 tbsp coconut oil, melted
- 1/4 cup protein powder (i use plant-based) *don't sub with more collagen or omit.
- 1/4 cup almond flour *start with 1/4 and add more as needed
- 3-4 tbsp maple syrup
- 1 tsp vanilla extract
- good pinch of sea salt
Instructions
- Add the chocolate to a large bowl. You can melt the chocolate in the microwave or using the double-boiler method. Once melted, add a layer to the bottom of each chocolate mold, spreading it out to cover it entirely. Pop the mold in the freezer to firm up.
- In a bowl, combine all of the cookie dough ingredients. Taste & adjust as you'd like. Fold in the cacao nibs/chocolate chips if using.
- Add the cookie dough on top of the chilled chocolate layer, pressing it down evenly. Then, cover the cookie dough layer with the remaining melted chocolate.
- Pop the molds back in the freezer for 2-3 hours until completely firm. Then remove then from the molds and store in an air-tight container in the fridge or freezer.
Video
Notes
- sunflower seed butter
- granola butter
- tiger nut flour or oat flour (instead of almond flour)
