Vegan cookie dough bars

Prep Time:

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Cook Time:

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Cooling Time:

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Servings:

Ingredients

250g dates
330g oats
30g rolled oats
30g tahini
4 1/2 tbsp maple syrup
1 tbsp vanilla extract
1/ tsp SALDORO ancient salt
60g cacao nobs
60g vegan chocolate chips

Instructions

In a high-powered blender, mix the 330g oats into a fine powder, then remove them and set them aside.
Place the dates into the blender along with the Saldoro ancient salt and whip into a fine puree.
Now gradually add all the remaining ingredients and mix until well combined.
Line a small baking tray (about 16cm x 26cm) with baking paper.
Using a spatula, place the cookie dough mixture into the tray and spread it smooth.
Let the tray chill in the freezer for about 30 minutes.
Once the tray is chilled, briefly heat the chocolate chips in the microwave until melted. Spread the chocolate nicely over the chilled dough using a silicon brush.
As the dough has been thoroughly chilled, the chocolate will set immediately.
Now take a sharp knife and divide the dough into 10-12 evenly-sized bars.
Now your snack is done, perfect to tide you over between meals and give you the energy you need.

Our recommendation:

SALDORO^® Fine Ancient Salt Shaker 300 g

SALDORO Fine ancient salt in proven fine grain is extra pourable. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The cardboard box features a practical, biodegradable window.

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