Chocolate Chip Cookie Dough Bars

Put down the candy corn, friends.

Halloween candy is everywhere from supermarkets to office reception desks these days. Avoiding the temptation can be tricky, which is why I strongly urge you to make these Chocolate Chip Cookie Dough Bars. When the sugar cravings hit, you can indulge your sweet-tooth without scaring your waistline.

Relax, my homemade-candy making friends.

These bars are a breeze to make. All you do is melt the coconut oil and then place all ingredients into your food processor. Roll out the dough into bars (or balls) and then dip in melted dark chocolate. Now, because I am a nutritionist and I care about you, I feel compelled to remind you that these are healthy in moderation. “Healthy” is not synonymous with “calorie free,” and this must be taken into account when enjoying plant-based treats. Enjoy!

*COME JOIN MY NEXT CLASS: MIDDLE EASTERN FEAST!

Need a theme for your next dinner party? This close cousin of the familiar Mediterranean way of eating gives food an extra boost of flavor and doesn’t skimp on the health benefits either. This menu offers tempting flavors such as rich spices, tangy fruits, and healthy grains.

Thursday, November 2nd 6:30-8:00pm – BOOK NOW

• Farmers Market Hummus & Garlic Naan Bread
• Authentic Baked Falafel with Tzakiki
• Persian Lentil Soup
• Spiced Freekeh, Fig and Grilled Halloumi Salad
• Dark Chocolate Apricot Truffles

Chocolate Chip Cookie Dough Bars

For Bars:
3 cups Almond Flour (I use Bob’s Red Mill Almond Flour)
1/2 cup organic unrefined coconut oil
1/2 cup pure maple syrup
1 tablespoon vanilla extract
1 1/2 cups dark chocolate chips, lightly chopped

For dipping:
1 tbsp. organic unrefined coconut oil
12 ounces dark chocolate

Line a baking sheet with parchment paper and set aside. In a small saucepan, melt coconut oil over low heat. When coconut oil is melted, remove sauce pan from heat and add maple syrup and vanilla. Stir to combine.

In a food processor, add almond flour and coconut oil/maple syrup mixture. Pulse to combine until a dough forms. Place dough in a mixing bowl and stir in chopped chocolate.

Place dough and roll (or form) batter into a square about 1/2-inch thick. Set in fridge for 15 minutes to chill. Meanwhile, in a medium-sized saucepan over low heat, melt the coconut oil and dark chocolate for the topping.

Remove cookie dough from fridge and slice into bars. Dip bars in chocolate or pour chocolate or each bar to cover. Let cool and store in airtight container in the fridge.