| 10 | 110 | 713 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h 30 min | 10 |
| 4 cup | Almond flour/meal, Bob's Red Mill |
| 2/3 cup | Coconut sugar |
| 1/4 cup | Coconut oil |
| 1/2 cup | Almond butter |
| 4 tbsp | Almond milk, unsweetened |
| 2 tsp | Vanilla extract, pure |
| 1 pinch | Salt |
| 1 cup | Dark chocolate chips, vegan |
| 1 cup | Dark chocolate chips, vegan (TOPPING) |
| 1 tsp | Coconut oil (TOPPING) |
1. Add all cookie dough bar ingredients to a large bowl. Mix well
2. Press cookie dough into a 9x12 baking dish and line with parchment paper.
3. Freeze for 10 minutes.
4. Melt chocolate chips and coconut oil together in 30 second intervals in microwave, stirring between each.
5. Top cookie dough bars with melted chocolate, spread evenly.
6. Set in the freezer for 1-2 hours, slice and enjoy!
This recipe is gluten free and vegan
| Meat Alternative | 1.9 |
