Chocolate Peanut Butter Cookie Dough Bars

• Vegan
• Gluten free

• Produce

  • 1 Banana, Ripe
  • 1/4 cup Cacao powder
  • 30 Medjool date, pitted

• Refrigerated

  • 5/8 cup Non-dairy milk

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/2 cup Peanut butter, unsweetened powdered
  • 1/2 cup Peanut butter, unsweetened

• Baking & Spices

  • 1/4 cup Chocolate chips
  • 1 cup Oat flour

Found on feastingonfruit.com

Description

Ingredients

• 1/2 cup rolled oats
• 1/4 cup cacao powder
• 1/4 cup chocolate chips (I used Enjoy Life Mini Chips )
• 10 pitted Medjool dates
• 1 ripe banana
• 10 pitted Medjool dates
• 1/2 cup unsweetened powdered peanut butter (I used Crazy Richards Pure PB )
• 1/2 cup oat flour
• 1/4 cup non-dairy milk
• 10 pitted Medjool dates
• 1/2 cup unsweetened peanut butter (I used Crazy Richards Creamy )
• 1/2 cup oat flour
• 1/4 cup + 2 tbsps non-dairy milk

Directions

• For the crust: Add all the crust ingredients to a food processor.
• Process to form a sticky dough.
• Press into a loaf pan lined with plastic wrap (for easy removal). Set aside
• For the cookie dough: For either version, combine all the ingredients in a food processor. Process till well combined.
• Transfer to the pan on top of the crust. Spread evenly.
• Top with a sprinkling of chocolate chips. Press them in slightly
• Refrigerate for at least 6-8 hours or overnight.
• Slice and devour! Keep the leftovers in the fridge for up to 4 days.