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Inspired by rachlmansfield.com
Ingredients
for 20 bars
Cookie Dough Layer
- 2 cups almond flour (200 g)
- 3 tablespoons coconut flour
- ¼ cup coconut sugar (35 g)
- 3 tablespoons coconut oil, melted
- ¾ cup nut butter (180 g), creamy
- ¼ cup dark chocolate chunk (40 g)
Dark Chocolate Layer
- 1 cup dark chocolate chip (175 g)
- 2 tablespoons coconut oil, melted
- sea salt, for topping
Nutrition Info
- Calories 235
- Fat 19g
- Carbs 13g
- Fiber 3g
- Sugar 8g
- Protein 5g
Estimated values based on one serving size.
Preparation
- In a medium bowl, add almond flour, coconut flour, and coconut sugar. Stir to combine.
- Add the nut butter and coconut oil. Combine until the mixture resembles cookie dough.
- Fold in dark chocolate chunks.
- Transfer the “cookie dough” into an 8x8-inch (20x20-cm) parchment paper-lined baking dish and mold it with your hands to fit the dish.
- Transfer to freezer while making the chocolate layer.
- In a microwave safe bowl or measuring cup, melt chocolate and coconut oil and then pour on top of the cookie dough, making sure to spread it evenly across.
- Sprinkle with sea salt and freeze.
- When ready, slice into squares, and serve.
- Try with different combinations.
- Enjoy!
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)
Ingredients
for 20 bars
Cookie Dough Layer
- 2 cups almond flour (200 g)
- 3 tablespoons coconut flour
- ¼ cup coconut sugar (35 g)
- 3 tablespoons coconut oil, melted
- ¾ cup nut butter (180 g), creamy
- ¼ cup dark chocolate chunk (40 g)
Dark Chocolate Layer
- 1 cup dark chocolate chip (175 g)
- 2 tablespoons coconut oil, melted
- sea salt, for topping
Nutrition Info
- Calories 235
- Fat 19g
- Carbs 13g
- Fiber 3g
- Sugar 8g
- Protein 5g
Estimated values based on one serving size.
Preparation
- In a medium bowl, add almond flour, coconut flour, and coconut sugar. Stir to combine.
- Add the nut butter and coconut oil. Combine until the mixture resembles cookie dough.
- Fold in dark chocolate chunks.
- Transfer the “cookie dough” into an 8x8-inch (20x20-cm) parchment paper-lined baking dish and mold it with your hands to fit the dish.
- Transfer to freezer while making the chocolate layer.
- In a microwave safe bowl or measuring cup, melt chocolate and coconut oil and then pour on top of the cookie dough, making sure to spread it evenly across.
- Sprinkle with sea salt and freeze.
- When ready, slice into squares, and serve.
- Try with different combinations.
- Enjoy!
Inspired by rachlmansfield.com
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)
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Submit your recipe here.Tips
miadowd
If you add actual crack to the bars it makes them 100 times better!!! Highly recommend
2 years agoHelpful (292)blue_broken_willows
Everything you could ever want from cookie dough, and it’s even gluten free! I used Cane sugar instead of Coconut sugar, and did a full cup of peanut butter instead of the 3/4 cup. It tastes just like cookie dough and it’s very satisfying. It’s hard to stop eating it. I froze it for about 20 minutes. Very good!!
3 years agoHelpful (114)Natalie Mecham
The recipe only gets better once it’s in the freezer for a day or so. I used cashew butter (full cup) and added a teaspoon of vanilla for a creamier, truer to cookie dough flavor. I also went with cane sugar instead of coconut sugar. Be generous with the sea salt, and you will surely be making these again!
3 years agoHelpful (79)Justin Burchell
I made this for my friend and his mom (both are lactose intolerant and the mom cant have gluten). I, only being lactose intolerant and not gluten intolerant, didnt have the coconut sugar and flour at my house, so I replaced the coconut sugar with sugar and the coconut flour with equal part almond flour. It was delicious and they loved it! Def recommend this!
3 years agoHelpful (47)belle.rose
Use peanut butter!!!! They taste amazing! I substituted melted butter for the coconut oil. I understand that it will no longer be vegan... it’s so good though!!!
3 years agoHelpful (35)dwightshrute22
Awesome recipe!! These are so delicious! I swapped coconut sugar for regular white sugar, and it turned out great. I will definitely be making these again!
3 years agoHelpful (29)Hana Moss
Maybe my favorite desert ever from Tasty! I used erythritol instead of coconut sugar, and Lily’s sugar free chocolate in order to make it keto-friendly. Soooooo good.
3 years agoHelpful (26)sfellernj
So delicious and decadent! Keep ‘em cold to prevent them from melting!
3 years agoHelpful (25)msjones1621
So good!! Making again!!!
3 years agoHelpful (23)ms.coolpants
The bars are really yummy but they melt really fast so get ready for messy hands
3 years agoHelpful (21)chef_david_jr
Keep them in the freezer for an amazing turnout!
3 years agoHelpful (16)Carmen Ionescu
So good! Quick, easy and delicious !
3 years agoHelpful (14)