These Vegan Chocolate Cookie Bars are crunchy and chocolate-ty – a perfect dessert treat. The crust is a delicious, homemade vegan cookie; the creamy, caramel filling is made from almond butter and sugar free maple syrup; and it’s topped off with nondairy chocolate.
Vegan Chocolate Cookie Bars
Ingredients:
Crust:
1 cup of sugar free maple syrup
2 cups of coconut flour
1 cup of coconut oil, melted
2 teaspoons of vanilla extract
Carmel Filling:
1 cup of creamy almond butter
6 tablespoons of sugar free maple syrup
1/2 cup of unsweetened almond milk
Chocolate Topping:
1 1/2 cups of nondairy dark chocolate chips
1 -2 tablespoon of coconut oil
Directions:
-In a large bowl mix all the shortbread ingredients together until combined.
-In a silicone pan that is square shaped, press the shortbread dough into the bottom of each section and smooth out. You can also line a 8×8 pan with parchment paper.
-Place in the freezer to set while making the caramel filling.
-Caramel Filling: In a medium size bowl, add all ingredients. Stir until combined then pour on top of the shortbread crust. Spread out evenly with a knife or spatula.
-Place back into the freezer to set for 3 hours or overnight.
-In a double boiler, melt 1 cup of nondairy dark chocolate chips and 1 tablespoon of coconut oil. Stir until smooth and creamy.
-Add melted chocolate to each silicone section and place in the freezer for 10 minutes or until the chocolate is set. Remove chocolate cookie bars from the freezer and silicone container.
Serve and enjoy!
0 Comments