CHOCOLATE TAHINI COOKIE DOUGH BARS
I prefer to live in a world where I can eat cookie dough by the spoonful without a second thought. But a world where I can spoon my cookie dough and check off some health benefits for the day? No way.
YES WAY. Two secret ingredients in these babies that help to result in the perfect cookie dough texture and taste. Good luck getting these into actual bars, bc there is absolutely nothing wrong with living in that world where the batter is the star.
I n g r e d i e n t s
15.5 oz organic can chickpeas, drained + rinsed
2 tsp pure vanilla extract
3 tbsp tahini (make sure its runny- cashew butter could work here)
2 tbsp melted coconut oil
8 large medjool dates, pitted ( make sure soft)
2 tbsp coconut sugar
2 tbsp oat flour (gf oats blended into flour)
1/4 to sea salt
Fold in: 1/2 cup dark chocolate chips (I use Enjoy Life Foods)
3/4 cup dark chocolate chips
1 tsp coconut oil
D i r e c t i o n s
Line a loaf pan with parchment paper.
Add your dates to a food processor. Add in your melted coconut oil and your vanilla. Process for about minute. Scraping down the sides as needed.
Once the dates are processed, add all other ingredients EXCEPT chocolate chips. Process for another five minutes or so, taking breaks to scrape down sides as needed. Take the time to process until your desired cookie dough consistency!
Once batter is a cookie dough consistency, take off the top of your processor and add in 1/2 cup chocolate chips. Stir these in with a large spoon.
Spoon your batter onto you parchment paper and spread into an even thick layer.
Place in freezer while you melt remaining chocolate.
Melt remaining 3/4 cup chocolate chips in a large bowl. Melt in 30 second increments and stir in between, to prevent burning. Stir in your coconut oil.
Once fully melted, remove your bars out of the freezer. Pour over desired amount of chocolate in an even layer, spreading with the back of a spoon.
Place back in the freezer and let set two hours. When ready to eat, let thaw at least 5 minutes. Run a sharp knife under hot water, shake off excess water and slowly slice into bars. You can repeat the hot water step with each slice— there might be some breakage but not much.