No-bake Cookie Dough Bars

Ingredients

• 2 15oz cans chickpeas (drained and rinsed (*see notes))
• 1/2 cup sunflower seed butter ((*see notes))
• 1 cup powdered Erythritol (or powdered sugar (*see notes))
• Pinch of sea salt
• 1/4 tsp baking soda ((for the cookie dough taste))
• 5 tbsp coconut flour
• 2 tsp vanilla extract
• 1/3 cup dairy-free chocolate chips ((or more))
• 4 tbsp melted cacao butter
• 1/3 cup sunflower seed butter ((*see notes))
• 2 1/2 tbsp maple syrup
• 1-2 tbsp cacao powder (or cocoa powder)

Instructions

1. 1

   Make the no-bake brownie base as per the instructions in the recipe and press the dough firmly into a baking pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan the bars will be less thick. You can also leave out the brownie base completely for this recipe and just make the cookie dough layer and chocolate layer.

2. 2

   For the cookie dough layer, process chickpeas, sunflower seed butter and vanilla extract in a food processor or blender until smooth and creamy. Add all other ingredients (except the chocolate chips) and mix again. Stir in the chocolate chips with a spoon. Transfer the cookie dough mixture to the pan and put it in the freezer.

3. 3

   For the chocolate fudge layer, carefully melt the cacao butter in a water bath, add all other ingredients, stir with a whisk, and pour it onto the cookie dough layer. Put the pan in the freezer for about 60 minutes to set.

4. 4

   Cut into bars and enjoy thawed. Store leftovers in the fridge. Enjoy!