These easy no-bake cookie dough bars have a layer of cashew caramel and chocolate with flaky sea salt. Quick, vegan, and with a gluten-free option. Includes 2 options for the base, using oats or ground almonds)
Prepare: Lightly grease the base and sides of a square 8" pan with some oil, then line with parchment paper.
Blend: Blitz the oats in your food processor until finely ground. Then add in cashew butter, maple syrup, vanilla, and salt and blend again until combined.
Add chocolate chips: Transfer the cookie dough to a bowl and mix in vegan chocolate chips with your hands or using a spatula.
Press the cookie dough into a pan: Press the cookie dough into the base of a pan lined with parchment paper. Use the back of a spoon or spatula to smooth it out in an even layer.
Make the caramel: This easy caramel is made in one simple step, literally. Just add the maple syrup, cashew butter, coconut oil, and salt to a bowl and melt over a double boiler (bain marie) and stir until smooth.
Assemble and set: Spread the caramel on top of the cookie dough base, using a spatula to get an even layer. Place in the fridge for 3 hours until the caramel hardens and sets.
Chocolate coating: Melt the vegan chocolate with the cashew butter over a double-boiler and stir until smooth. Pour it on top of the set caramel. Allow it to firm up in the fridge for 30 minutes before slicing and serving.
Serving: To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices. Garnish with sea salt and serve.
Storage: Store these slices in an airtight container in the fridge and consume them within 5 days. Alternatively, you can freeze any unused portions and defrost them as nein the fridge overnight as needed.
Notes
For almond flour cookie dough, use these ratios and ingredients instead: 3 cups (335g) ground almonds, ⅓ cup (55g) coconut sugar, 1 tsp salt, ½ cup (128g) cashew butter, 1 tbsp vanilla, 1 tbsp maple syrup, 1 tbsp coconut oil, 100g chocolate chips
Don't skip the nut butter in the chocolate topping. This helps to make the chocolate that little bit more pliable and helps prevent cracking when you slice the bars.