No-Bake Cookie Dough Brownie Bars

No-Bake Cookie Dough Brownie Bars

 

Prep time

15 mins

Total time

15 mins

 

Author: Lauren Goslin

Serves: 12 bars

Ingredients

• CHOCOLATE COOKIE LAYER:
• 1 c. raw walnuts
• ½ c. oats (I use Country Choice Organic Oats)
• 5 T. cocoa powder
• 1 c. soft dates (about 10-12 Medjool dates)
• ¼ t. sea salt
• 1 t. vanilla
• water, as needed to bring everything together (about 1-2 tablespoons)
• CREAM LAYER:
• 4 T. coconut oil, melted
• 2 T. milk of your choice (I use my homemade coconut milk)
• 1 T. maple syrup
• 6 drops liquid stevia
• ½ t. vanilla
• ⅓ c. oat flour (I make my own by grinding quick oats in a coffee grinder)
• a couple dashes sea salt
• 2 T. cacao nibs, optional

Instructions

1. For the cookie layer, pulse the walnuts and oats a few times until broken down a bit.
2. Pulse in the cocoa and salt.
3. Add in the dates and vanilla.
4. Process until combined, adding a bit of water as needed to bring everything together (I need about 1-2 tablespoons).
5. Press the dough into a small glass dish (I use a 7 x 5 inch Pyrex dish).
6. For the cream layer, MAKE SURE THE INGREDIENTS ARE AT ROOM TEMPERATURE, or the coconut oil cause yucky clumping.
7. Whisk all of the cream layer ingredients together until smooth and well combined (sprinkle the optional cacao nibs atop, if desired).
8. Pour atop the chocolate cookie layer.
9. Freeze until the top layer is set.
10. Cut and serve!

Notes

Nutrition facts based on using light coconut milk in the cream layer and NO cacao nibs. WW points (new system): 5

Nutrition Information

Serving size: 1/12 of recipe Calories: 185 Fat: 12 g Saturated fat: 5 g Unsaturated fat: 7 g Trans fat: 0 g Carbohydrates: 18.8 g Sugar: 10.7 g Sodium: 41 mg Fiber: 3.2 g Protein: 4.1 g Cholesterol: 0 mg

Notes: For a nut-free version, you can replace the walnuts with pumpkin seeds.
These are definitely hard to resist, as evidenced by this cute photo…