An energy bar that tastes like a chocolate chip cookie. A chocolate chip cookie that tastes like an energy bar. Which one would you choose?
I say an energy bar that tastes like a chocolate chip cookie!
I had a hard time naming these treats because they taste like cookie/cookie dough but they’re not baked, contain no butter, eggs and oil and they’re filled with health. Energy bars? Totally! They’re inspired by the chocolate chip cookie dough Larabar but even better because they’ve got some oats up in. There’s a little more bite to them and less dates.
They give you energy. I mean…a real cookie gives you energy but it’s fleeting energy. This is the read deal kinda energy. They’re also vegan! They are a great after-school treat or a 3PM where’s my chocolate I NEED CHOCOLATE treat. Also great for after dinner…I’m thinking it would be good to sandwich some ice cream between two squares. What do you think about that? I think yes.
And we’re off! If you use gluten-free oats, they are totally gluten free.
Cashews and oats go in the food processor. We’re gonna get them processed into a coarse powder.
See? Now we add in the good stuff.
We blend in the dates, cinnamon, sea salt & maple syrup.
Til we get a thicker oatmeal raisin cookie dough like texture.
Then we add in our chopped walnuts & chocolate. PROCESS.
Get that incorporated! We line an 8×8 inch baking pan with parchment paper.
This makes it easier to pick up the cookies after they’re set. Dough goes in.
Put another piece of parchment on top and press the dough into the pan.
Pull off! Look it’s nice and flat-ish. Now we pop it in the freezer to let it harden.
Now we cut! You can make about 8-10 bars.
Or 16 squares. I like squares because sometimes I just need a little pick me up. Just a lil.
But who am I kidding…
I think you’re gonna love them.
They’re best stored in the freezer between sheets of parchment paper so you can easily grab one to go!
I feel safe when there’s a batch of these in our freezer. You’ll see what I mean.
If you’re an oatmeal raisin cookie fan, you’ll like these ones.
makes 16 squares
- 1 1/2 cup raw cashews
- 1/4 cups rolled oats
- 6 Medjool dates, pitted and chopped (about 1/2 cup)
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1.75 oz. chopped dark chocolate (I used 72% Cacao)
- heavy pinch sea salt
Place cashews and oats into food processor and process until mixture is coarsely chopped, about 30-40 seconds. Add the dates, maple syrup, cinnamon and a heavy pinch of sea salt in the food processor. Process for about 30 seconds until you have a dough that resembles oatmeal raisin cookie dough. Add in the chopped chocolate and walnuts and process for another 20-30 seconds until mixture is well combined.
Line an 8-inch square baking pan with parchment paper, making sure edges overlap. Place the oat mixture in the pan, top with another piece of parchment and push the mixture into the pan with your hand. Pat the mixture down evenly and then cover. Put the baking pan in a freezer for at least 4 hours. When relatively firm, remove from the freezer and cut into 2 inch squares.
Store the squares in a tightly sealed container in the freezer for up to 2 months. If they are served at room temperature, the squares will be too soft and sticky. They remain chewy when they eaten right out of the freezer.