raw chocolate chip cookie dough bars
Raw Chocolate Chip Cookie Bars
Print Recipe
Packed with dates, almonds, pecans, and chocolate chips, these Raw Chocolate Chip Cookie Bars are sweet, buttery, and chocolaty all at the same time.
Servings Prep Time
8 bars 10 minutes
Servings Prep Time
8 bars 10 minutes
raw chocolate chip cookie dough bars
Raw Chocolate Chip Cookie Bars
Print Recipe
Packed with dates, almonds, pecans, and chocolate chips, these Raw Chocolate Chip Cookie Bars are sweet, buttery, and chocolaty all at the same time.
Servings Prep Time
8 bars 10 minutes
Servings Prep Time
8 bars 10 minutes
Ingredients
  • 1 cup Medjool dates, pitted
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1/8 tsp. fine sea salt
  • 1 tsp. pure vanilla extract
  • 1/2 cup vegan chocolate chips
Servings: bars
Instructions
  1. In a food processor, pulse together the dates, almonds, pecans, =and salt. Process until the pieces are uniform and the dough sticks together when you pinch it in between your fingers. Then mix in the vanilla and chocolate chips
  2. Spread the dough onto a piece of parchment paper and shape it into your desired shape. I used a square pan (6″ x 6″). Refrigerate the dough for a few minutes, until firm. Cut the cookie dough into bars or bite-size pieces. You can also roll the dough into balls (in which case you don’t have to refrigerate the dough).
  3. Store any leftovers in an airtight container in the fridge for a week or in the freezer for up to 3 months.