serves
6
prep time
15 mins
cooking time
Overnight Freeze
protein
13g
fat
12g
carbs
27g
calories
268
Ingredients
| Cookie Dough | |
|---|---|
| 1 | 400g Tin Chickpeas, drained and rinsed |
| 2 Tbs | Peanut Butter |
| ½ Cup | @macr0mike Vanilla Buttercream Premium Almond Protein |
| 2 Tbs | Maple Syrup |
| 1-2 Tbs | Water |
| ¼ Cup | Dairy- Free Chocolate Chips |
| Choc Coating | |
|---|---|
| 1 Cup | Dairy Free Choc Chips, melted |
| Optional: Chopped Nuts to decorate | |
These candy bars have a delicious fudgy and creamy cookie dough centre. Coated with crisp and decadent chocolate and topped with your favourite nuts.
Steps
-
Line a container with non-stick paper (mine was 8x 15cm)
-
Make the COOKIE DOUGH: In a food processor, add all the ingredients for the cookie dough except for the chip chips. Blend until until a cookie dough consistency. Stir in the choc chips. Press the cookie dough into the lined container. Place in the freezer overnight to firm up.
-
Slice the slab into 6 logs.
-
CHOC COATING: Melt the chocolate and coat each bar in it. *Optional: sprinkle chopped nuts over the top
-
Return to the freezer to let the chocolate set
- *Storage tips: in the fridge for up to 1 week or in the freezer for months, allowing it to thaw at room temp for 5 minutes prior to eating
Featured in this recipe
Vanilla Buttercream Premium Almond Protein (800g Bag)
Sale price$89.95
Vanilla Buttercream Premium Almond Protein (400g Bag)
Sale price$52.95
Vanilla Buttercream
