Chocolate Chip Cookie Dough Raw Bars (Gluten-Free & Vegan)
I have been experimenting with more raw bar recipes in my kitchen lately. This one is a favorite in our house, and if you are one of those people that enjoys the flavor of chocolate chip cookie dough than this one is definitely for you.
Packed with almonds and pecans these bars are really good for you too! Both almonds and pecans are known to reduce cholesterol levels and improve heart function and they are both packed with so many vitamins and minerals that your body will be thanking you for indulging your cookie dough cravings. Best part of all, for me anyways, these snazzy little bars come together in about 10 minutes which is more than I can say for a batch of cookies!
In the bowl of your food processor, mix together the nuts and the dates. Process until the pieces are all uniform in size and a sticky dough has formed. Add the vanilla extract and process well until combined. Add the chocolate chips and pulse just until incorporated.Line a sheet pan with parchment paper and pour the dough out onto it. Shape the dough into one large rectangular brick and refrigerate until firm, about 5-10 minutes. Slice the bar into desired shapes.*You can also roll this dough into balls straight from the food processor. These raw bars should keep in the refrigerator, in an airtight container, for a few weeks or up to a month in the freezer.
Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.