Raw Cookie Dough Bars

These Raw Cookie Dough Bars are the answer to my every wish lately. They’re creamy and satisfying, filled with chocolate chunks, are gluten-free and can be made in minutes. I always have the ingredients on hand for a batch of these, which can be wonderfully dangerous.

Things have been a little crickets over here lately because we moved!

We packed up our house and loaded two kids and two dogs into two cars and drove 10 hours south to Memphis. You can fill in the ride with your imagination.

We’ve been unpacking, discovering the delights of our new old house (hooray bugs and chimney leaks), finding the local parks and reconnecting with old friends.

Annnndddd eating a LOT of Raw Cookie Dough Bars.

Well, I have. I don’t share well. At all.

I’ve been on the TIU Bikini Series 8 week meal plan, but because I’m breastfeeding, I get a few hundred extra calories everyday. I treasure those calories. And they’ve been mostly allotted to anything that resembles nut butter. The rest of the time I try to be “on plan.” As in, lots of fruits, veggies and proteins, no fries, chips or bread. Blah blah blah. It works, so I do it.

These Raw Cookie Dough Bars only contain a handful of ingredients, including my precious peanut butter. Although I used peanut butter for these, you can substitute ANY nut or seed butter easily. I’ve swapped some of the peanut butter for tahini and loved those results too! I prefer the Smucker’s creamy natural peanut butter because it doesn’t have any extra junk in it.

CHOCOLATE! I am so DONE buying chocolate chunks in a bag. Like, done. I just love the results so much more when I chop up a good chocolate bar. So, I grabbed a Chocolove bar, at least 70% dark, and chopped up half of it for these bars. SO darn good.

And then, that sprinkle of sea salt is everything. It adds such a special touch and balance of flavor. Do it!

Ready to make these Raw Cookie Dough Bars? I’ll warn you, once you taste them, you’ll always want a batch in your freezer.

Raw Cookie Dough Bars
Recipe by Melissa @ Treats With A Twist
Makes 8-12 bars

INGREDIENTS
1 ¼ cup almond meal
½ cup + 2 Tbs. creamy peanut butter (I like Smucker’s creamy natural)
4 Tbs. honey or maple syrup
½ tsp. vanilla extract
chocolate chunks (I chop up ½ a dark chocolate Chocolove bar)
sea salt

METHOD
Line a loaf pan (4.5×8”) with parchment paper.
In a mixing bowl with a wooden spoon, stir together the almond meal, peanut butter, honey and vanilla until a thick “cookie dough” forms. If it’s too dry, add a touch more honey, but it shouldn’t be too thin. Add the chocolate chunk and stir until they are evenly distributed.
Press the cookie dough into your prepared loaf pan. Sprinkle the top with sea salt. Put in the freezer for at least 30 minutes.
When you’re ready to eat them, cut and serve! Enjoy!

NOTES
You can use any nut butter.
You can keep finished bars in the freezer for a few months, well wrapped.

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