Loco Love Cookie Dough Bars
Loco Love Cookie Dough Bars
Indulgent yet healthy, this doublechocolate gluten-free cookie dough slice is finished with signature baking drops for extra satisfaction. With a vegan option, it’s easy to make and stores well in the fridge or freezer. Expect these bars to become the next late-night craving. To make this nut-free, swap the almond meal for oat flour. You […]
Servings
16
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- ½ cup butter, at room temperature (or vegan butter or softened coconut oil)
- ½ cup hulled tahini or cashew butter plus 1 tbsp
- 2 tsp vanilla extract
- ¼ cup pure maple syrup
- 2½ cups almond meal
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- ½ cup Loco Love Dark Chocolate Drops
- ¾ cup Loco Love Mylk Chocolate Drops
- Salt flakes, to sprinkle
Method
- Grease and line a 20cm-square baking tin. Set aside.
- Place the butter, tahini, vanilla and maple syrup in a bowl. Beat until pale and creamy. This will take 2–3 mins with electric beaters or longer with a hand whisk.
- Add the almond meal, bicarb soda and salt. Fold the wet and dry ingredients together until uniform, then add the dark chocolate drops and fold through.
- Transfer the batter to the lined tray. Spread out the dough and press down to form a firm layer. This is easiest done with clean hands.
- Melt the mylk chocolate drops and the remaining 1 tbsp tahini, using either a double-boiler method or the microwave.
- Pour over the cookie dough base and spread out. Sprinkle with salt fl akes and place in the fridge for 4 hrs or until set.
- Use a warm sharp knife to cut into 16 slices. Store in an air-tight container in the fridge for up to 4 days or freezer for up to 3 months.
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