Inspired by our very popular chickpea cookie dough recipe, these gluten-free bars are the perfect sweet and salty balance to satisfy any craving. With creamy almond butter, hearty oats, and sweet honey, these no-bake cookie dough bars are truly the easiest dessert ever. Topped with rich dark chocolate and flaked sea salt, you'll love everything about the familiar cookie dough flavor without the hassle of actually baking. These bars can be made-ahead and kept in the fridge or frozen if properly stored with plastic wrap. Make them vegan by substituting your favorite vegan chocolate variety.
1 can (15 ounce) drained and rinsed chickpeas
1 cup unsalted, almond butter
4 tablespoons honey
2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup old-fashioned, rolled oats
1/3 cup dried, unsweetened coconut flakes
1 teaspoon salt
10 ounces dark chocolate chips, divided
1 tablespoon coconut oil
Flaked sea salt
How to Make It
Mix the first eight ingredients in a food processor until the chickpeas are completely blended and smooth. Stir in 4 ounces of the chocolate chips.
Line a 9x9 pan with freezer paper. Press the dough into the pan and freeze for 20 minutes.
Combine remaining chocolate and 1 tablespoon of coconut oil. Microwave until melted.
Remove dough from freezer and spread melted chocolate on top. Sprinkle with flaked sea salt. Freeze for another 20 minutes. Cut into squares.