These anti-inflammatory cookie dough bars are gluten-free, refined sigar-free and dairy-free – and they taste wonderful! They are the pefect sweet treat for me due to my mostly anti-inflammatory lifestyle.
Cookie dough date bars
Ingredients
- 2 cups almond flour
- 3/4 cup salt and sugar free nut butter (I used peanut butter in the recipe)
- 1 tbsp coconut oil
- Pinch of sea salt
- 1/4 cup chocolate chips
Directions
- Add the almond flour to a bowl.
- Melt the nut butter and coconut oil together and mix into the almond flour with a pinch of salt.
- Add in the chocolate chips and press the mixture into a lined loaf tin. If it’s very soft then add a little more almond flour until it’s a more manageable to use or the base won’t set properly and will melt easily. It needs to be firm and not too wet.
- For the date layer: Top with pitted and flattened Medjool dates or date paste – you don’t have to cover the cookie dough layer completely. Pour over melted dark chocolate (1/4- ½ cup, depending on how much you want) and refrigerate until set.
- Slice into bars and enjoy! I like to add another sprinkle of sea salt over the top before serving.
- Keep covered in the fridge and eat within 4-5 days.