No-Bake Chocolate & Vanilla Cookie Bars

Are you more of a chocolate person or a vanilla person?  That's a serious question!  I feel like most people tend to lean towards one or the other.  But if not, then I suppose you're here for the right reason.  These No-Bake Chocolate & Vanilla Cookie Bars are the best of BOTH worlds.  They have a nut free vanilla cookie base, creamy chocolate fudge filling and dark chocolate drizzle. 

These nut free Paleo cookie bars are Vegan, allergy free and do not contain any added sugar.  So, not only do you get your chocolate AND your vanilla, but you also get it without a sugar overload.

Ingredients In No-Bake Cookie Bars

These Chocolate & Vanilla Cookie bars use 10 simple ingredients.  For instance, the base is made of coconut flour, sunflower seeds, ground flax, salt, coconut butter, water and vanilla.  To make, you combine all of these ingredients in a food processor and blend them together to create a soft, allergy free cookie base.

Next, the middle layer is made of chocolate chips an coconut cream.  Yes, that's it!  You may change the sweetness of the middle layer by using chocolate chips with a varying cocoa content.

The top layer, aka chocolate drizzle, is made of melted chocolate.  You may use the same chocolate chips that you used for the filling, or switch it up and use something else.

Paleo Chocolate & Vanilla Cookie Bar Substitutions

Many substitutions that can be made in these low sugar cookie bars.

For example, the base may be sweetened by adding a few dates or a tablespoon of sugar or sweetener.  Furthermore, you may swap any nut or seed for the sunflower seeds.  As for the coconut butter, substituting any nut or seed butter should work in it's place.

As mentioned earlier, the middle layer can be customized by changing the type of chocolate you use.  You can create a sweet layer with 60% dark chocolate chips.  Or, perhaps you want more flavor and opt to use a specialty dark chocolate bar with mint or coffee flavoring.  Any chocolate will work.

The chocolate drizzle is optional, but adds a little more character to these no-bake Vegan cookie bars.  In fact, you can top these bars with basically anything.  If you choose to use something like sprinkles, chopped nuts, cacao nibs, etc. then add the topping prior to setting the filling.

When To Cut No-Bake Cookie Bars

These no-bake cookie bars need to set in the fridge or freezer before you cut them because the filling needs to be firm.  I recommend placing them in the fridge overnight.  However, if you need them to be ready in a shorter amount of time, freezing these bars for a couple hours will be enough.

In addition, if drizzling with chocolate make sure to do this after you cut the bars.  Hardened chocolate doesn't cut well.

How To Store Vegan Cookie Bars

No-bake cookie bars can be stored in the fridge or freezer.  However, they cannot be stored at room temperature because the coconut cream filling will melt.  In the freezer, these bars have more of an ice cream textured filling.  Whereas, in the fridge their consistency is more fudge-like.

Enjoy!

For more no-bake recipes check out these posts:

• Mint Chocolate Chia Bars
• Mint Chocolate Chip Cookie Bars
• Frozen Banana Bars

Chocolate & Vanilla Cookie Bars

• Author: Katie
• Prep Time: 15 min
• Cook Time: 0 min
• Total Time: 12 hrs
• Yield: 16 bars 1x

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Description

These no-bake Paleo cookie bars are Vegan, allergy free and do not contain any added sugar

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Ingredients

Scale 1x2x3x

Base

• ½ cup coconut flour
• ½ cup raw sunflower seeds
• 2 Tbsp ground flax
• pinch of sea salt
• 2 Tbsp coconut butter (melted)
• 3 Tbsp water
• ½ tsp vanilla extract

Filling

• ½ cup chocolate chips
• 1 cup coconut cream (just the cream)

Topping

• ¼ cup dark chocolate

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Instructions

1. For the base: combine all dry ingredients in a food processor and blend until a fine flour is formed.  Add in remaining base ingredients and blend well*
2. Press base into an 8" x 8" baking pan.
3. For the filling: pour coconut cream and chocolate into a small sauce pan and melt on low heat, stirring frequently.
4. Pour coconut-chocolate mixture over the base and place bars in fridge (or freezer) to set.**
5. Remove bars from fridge and cut to desired size.
6. For the topping: melt chocolate in small sauce pan over low heat.  Then drizzle over cut bars.
7. Store bars in fridge or freezer.

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Notes

*If you do not have a food processor, you can grind the sunflower seeds in a coffee grinder to make a sunflower seed flour.  Combine all dry ingredients in a large mixing bowl, then add in wet.

**I recommend letting these bars set in the fridge overnight.

Keywords: cookie bars, vegan, allergy free, egg free, nut free, no added sugar, no bake