Healthy No-Bake Cookie Dough Bars
I could not be more excited to share these delicious, no-bake cookie dough ice cream bars with you! They start with a protein cookie dough base, are covered with a fluffy ice-cream like topping, and coated in a chocolate shell. Not only are they vegan, gluten-free, and sugar-free, but they're SO easy to make!
Ingredients
Cookie dough
- 3/4 cup almond or peanut butter
- 1/3 cup protein powder *You could try using almond flour or oat flour if you don't want to use protein.
- 1-2 tbsp almond flour, as needed (you may not need to add this!) *You could try using 1 tbsp oat flour or coconut flour
- 3 tbsp maple syrup or honey
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract & good pinch of sea salt
Filling
- 1 container of So Delicious Coconut Whip (or other whipped topping)
- 1 1/2-2 scoops of your favorite vanilla protein powder *optional!
- 1 tsp vanilla extract
Chocolate coating
- 1 cup chocolate chips
- 2 tsp coconut oil
Instructions
- In a bowl, mix together the protein powder, nut butter, maple syrup, vanilla, and salt. If your dough is super sticky, add in the almond flour and mix well. It shouldn't be dry, but shouldn't stick to your fingers!
- Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/2 way full.
- Scoop about 2/3 of the coconut whip out into a large bowl. Add the protein powder, and vanilla and whip until fluffy. Then fold in the chocolate chips. Spread over the cookie dough layers, filling them the rest of the way full. Freeze for 4-5 hours or overnight!
- Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment-lined baking sheet or plate and place back in the freezer until set.
- Store in an air-tight container in the freezer. Let thaw 3-4 minutes before enjoying for the creamiest texture!