Vegan Chocolate Chip Espresso Cookie Dough Bars
Calling all cookie dough lovers… These no-bake, frozen cookie dough bars are truly addicting. Vegan cookie dough is topped with whipped coconut cream and vanilla. For the best consistency, remove from freezer and let sit for 15 minutes before serving.
Vegan Chocolate Chip Espresso Cookie Dough Bars
Ingredients
2 cups flour
½ cup cane sugar
½ cup coconut oil
¼ cup maple syrup
2 tsp vanilla extract
½ tsp salt
½ tsp cinnamon
1 shot espresso (1/4 cup)
½ cup mini chocolate chips
I (15oz) can unsweetened coconut cream
¼ cup powdered sugar
¼ tsp cinnamon
½ tsp salt
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Directions
Line an 8x8 inch baking dish with parchment paper. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment, mix together the flour, sugar, coconut oil, maple syrup, vanilla, salt, cinnamon and espresso. Mix until the dough starts to come together and resembles course oily crumbs.
Add the chocolate chips. The dough should stick together when you press some together with your fingers. If the dough seems too dry, add a little bit of coconut oil at a time.
Place the dough into the lined baking dish and pack it down with your fingers.
In the bowl of the electric mixer fitted with a whisk attachment, whip the coconut cream, powdered sugar, cinnamon, salt and vanilla extract for a couple minutes until creamy and fluffy.
Pour coconut cream mixture over the cookie dough and freeze for about an hour, until the coconut cream has hardened.
When ready to eat, remove from freezer and let sit for about fifteen minutes to soften. Cut into small bars and enjoy!
Store covered in the freezer.