Prep Time: 30-40 min (including time to freeze!) | Yield: ~16 bars
Chocolate Chip Cookie Dough - our all time FAVORITE dessert in this house but unfortunately, something we can never easily find at the grocery story that meets all of our dietary preferences! Usually, the grocery store brands (even at Whole Foods!) have some bad oils (canola or other vegetable oils), grains, and lots of refined sugars, not to mention they aren't cheap! It's such a bummer!
So, I decided to try to make my own with ingredients that most of us probably already have in our pantry! I am so happy with how these bars ended up; I am certain you and your family will love them too. Enjoy!
For the dough:
2 cups almond flour (I used Bob's Red Mill Super-Fine)
3 tbsp coconut flour
1/3 cup maple syrup
3 tbsp coconut oil, melted
1 tsp sea salt
2 tsp vanilla extract
1/2 Eating Evolved Signature Dark Chocolate bar, broken into small pieces
For the topping:
1-1.5 Eating Evolved Signature Dark Chocolate bar, roughly broken apart
1 tbsp coconut oil
1 tbsp almond butter, creamy
First, mix together the wet (maple syrup, coconut oil, and vanilla extract) and dry (almond flour, coconut flour, and sea salt) ingredients, except the chocolate bar pieces, separately for the dough.
Slowly, mix the wet ingredients into the dry ingredients and add in the chocolate bar pieces until well combined.
Place the dough into a baking dish lined with parchment paper and spread it out evenly (I used a spatula to do so in a 9x9" dish). Place in the freezer while you make the topping.
For the topping, melt the chocolate pieces, coconut oil, and almond butter in a small pot on medium heat until it reaches a smooth and consistent texture.
Pour the topping over the dough that's been in the freezer.
Sprinkle sea salt on top and freezer for another 20 minutes or until the chocolate topping has completely hardened.
Pull out of the freezer, grab the sides of the parchment paper, pull out of the baking dish and cut into bars.
Store leftovers (if you have any hehe) in the freezer for up to a week. Enjoy!