Breakfast Recipes, Snack Recipes

Cookie Dough Energy Bars

I. Love. Cookie Dough.

My mom makes the best cookie dough ever. She made it from scratch, and always placed a huge container of it in the fridge for our family to make warm cookies after dinner.  My dad and I had a running deal: we would each steal cookie dough from the fridge container but would never rat each other out. My little brother always took the blunt of the blame, even though he stated he would never eat raw cookie dough again after learning that there were eggs in the dough.  This cookie dough was the reason that this raw treat became my favorite dessert.

When I first found out that I had a gluten intolerance, the first thing that came to my mind was that I could no longer eat my beloved homemade cookie dough.  Since that day, I have made it my mission to find a paleo or clean substitute for my favorite dessert.  After countless failed attempts, nothing has come close to my beloved childhood treat…until now.

Inspired by Larabars, these Cookie Dough Energy Bars are honestly amazing.  Made with only five simple ingredients, they have the taste and texture of cookie dough minus the white flour, refined sugar, and raw eggs.  These clean bars provide healthy fats, cell-repairing protein, and valuable carbohydrates to provide lasting energy throughout the day.

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Before I give you the recipe and instructions, I first want to make an exciting announcement.  I recently partnered with Oh! Nuts, and they are sending me a variety of ingredients for me to showcase in my recipes.  I cannot express my gratitude enough, the support of this company is making it possible to do something I love while balancing a college budget! After making a variety of recipes with their products tonight (rest are coming soon), I can honestly say that I am so glad to be partnered with Oh! Nuts.  The nuts they sent were SO fresh, and the dates I used tonight were delicious.  Check them out, their website is https://www.ohnuts.com/. I’ve also provided links to the individual products that I used tonight for anyone who is looking for a reliable ingredient in this recipe and others.

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Now, on to the recipe.  First of all, it is VERY important to soak the dates prior to use.  This softens them up so that they are easily incorporated into the dough.  Use very hot water to soak, if your sink does not get very hot then I would suggest heating the water in the microwave before adding the dates.  I let my dates soak while I blended the cashews, which took about 2 minutes.  After they have soaked, massage the dates with your hands to make sure that they are soft.  When they are fully soaked, remove them and dry well with paper towels so that no extra water is added to the batter.

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While the dates are soaking, I blended the nuts.  Pour all of the cashews in a food processor (in my case, I used a blender with a food processor attachment). Blend well until a fine texture is formed.  I found that pulsing the nuts works best because it prevents them from getting stuck in the top.

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After the nuts are well blended, add the vanilla and sea salt and pulse the mixture a few more times.  Next, add your dates and repeat.  The dates tend to like to hang out at the top of the blender, so scrape the mixture down with a spatula every now and then to ensure that everything is well-blended.  The mixture is done when it thickens and reaches a cookie dough-like consistency.

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Transfer the dough to a separate bowl to fold in the chocolate chips.  I chose to chop up my own chocolate and used a 72% dark chocolate bar.  Any chocolate can be substituted here, so you can get creative with the different options!  Fold the chocolate chips in with a spatula and make sure the mixture is well combined.

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When the chocolate chips are well combined, place the dough onto a pan with tall sides.  I lined the pan with plastic wrap so that it was easy to cut the bars once they had chilled.  Flatten the dough with a spatula until you can visualize 8 bars being cut out.

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I refrigerated the bars for 30 minutes to make sure they would be hard enough to cut into.  After they have been cut, bag each bar individually and store in the fridge.

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You can freeze these bars, just make sure they have time to thaw in the fridge before you eat them.

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I hope y’all enjoy these bars, please leave comments with any comments, questions, or suggestions!  Once again, I would like to thank Oh! Nuts for generously providing me with ingredients to fulfill my passion for clean and healthy recipes.

Cookie Dough Energy Barsimg_5250

by Coconuts & Kilos

Makes eight servings

Ingredients

·       1 ½ cups roasted unsalted cashews

·       1 cup pitted dates (I recommend these: https://www.ohnuts.com/buy.cfm/bulk-dried-fruits/dates/pitted)

·       ¼-1/3 cup dark chocolate*

·       ½ tsp vanilla

·       1/8 tsp sea salt

*If paleo, substitute for cacao nibs.  If vegan, substitute for any vegan chocolate alternative. Any add-ins can be used, but the nutrition facts for this recipe are calculated using a little over ¼ cup of 72% dark chocolate.

Soak dates in hot water for about two minutes, or until soft.  While dates are soaking, blend cashews until a fine texture is achieved.  When cashews are well blended, add vanilla and sea salt and pulse to combine.  After dates have soaked, massage them with your hands to ensure that they are soft enough to be well blended.  Drain dates and dry well with a paper towel so no excess water is added to the dough.  Blend dates with the cashew, vanilla, and sea salt mixture.  When the dough is fully combined, transfer to a separate bowl and fold in chocolate of choice.  After chocolate is evenly dispersed throughout, transfer the dough to a pan lined with plastic wrap or tin foil. Flatten dough until you can visualize eight bars being cut.  Refrigerate for 30 minutes to solidify. After dough has chilled, remove and cut into eight bars.  Store each bar in the fridge in an individual baggie and enjoy! 😊

Nutrition Facts

8 servings

Amount Per Serving
Calories: 217.1
Total Fat: 12.6g
Total Carbohydrate: 25.7g
Protein: 4.6g

 

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