![]() This helps prevent the chocolate from cracking when you slice through it. Run a sharp knife under hot water for 20 seconds. Depending on how firm it is, you might wish to let it soften for a couple of minutes before slicing. Remove from the freezer and lift out of the pan. Transfer into the freezer and freeze until firm. Pour over the cookie dough in the pan and spread out with the back of a spoon. Remove from the heat and whisk in the cocoa, maple syrup, and non-dairy milk. Place the cacao butter or coconut oil in a small saucepan over medium-low heat to melt. Make sure that there is enough overhang so that you can easily lift the bar out of the pan once frozen.Ĭrumble the dough into the prepared pan and press down firmly with your hands into an even layer. Line a 9×5-inch loaf pan with parchment paper. Finally, add the chocolate chips and pulse several times to break up and incorporate. Add the dates, cashew butter, maple syrup, salt, and vanilla. how to make itĪdd the cashews and oats to a food processor and process until coarsely ground. The topping is optional, but highly recommended to make it, you’ll need cacao butter or coconut oil, cocoa, maple syrup, and non-dairy milk. These cashew cookie dough bars require the following ingredients: Raw cashews, Medjool dates, rolled oats, cashew butter (or peanut butter), maple syrup, sea salt, vanilla extract, and semisweet chocolate chips. As well as being vegan, they are gluten-free and packed with a decent amount of fibre, protein, and healthy fat, as well as natural sugars from the dates and a tiny bit of maple syrup. These bars only require the use of a food processor and a stovetop to make the vegan chocolate topping. ‘Tis the season for no-bake desserts, as the weather is only getting warmer and most of us will not be ultra keen to have our ovens on as often as in the fall and winter months. They’re even divine enough to eat for dessert. ![]() We enjoyed them as an afternoon pick-me-up as well as a pre-workout boost. I always know a recipe is a winner when it disappears in a matter of a couple of days, which was the case with these bars. This particular recipe, for vegan cashew cookie dough bars, is my new favourite… and my Dad’s. Over the course of time, I’ve tried many more recipes, and have even played around with developing my own spinoffs. I believe that my first introduction to vegan cookie dough was the peanut butter cookie dough balls in The Oh She Glows Cookbook. That’s why I’ve been so excited about all of the vegan (egg-free!) versions of cookie dough that can be made. I wasn’t really allowed to eat raw cookie dough as a kid because my parents were quite safety conscious and didn’t want any of us to get salmonella from raw eggs, but I distinctly remember enjoying my fair share of it at friends’ houses over the years. ![]() ![]() I have dozens of recipes ready to share, so I might as well just stick with my Monday-Wednesday-Friday routine! And I’ve somehow made a lot of progress on my school work (positively miraculous for me, ha). Happy Friday! I know that I said I might only be posting two recipes per week for the next little while, but I’ve since realized that sitting down and writing blog posts is so therapeutic for me. Vegan cashew cookie dough bars are a marvellous no-bake healthy snack or dessert! Made with a handful of pantry staples, you’ll always want to have a batch of these sweet treats on hand for whenever a craving strikes.
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