Raw Vegan Peanut Butter Choc Chip Cookie Dough Bars

This is the bomb.  Rich, sweet, nutty and guilt-free.  A healthy alternative to store-bought sweets and much tastier. These cookie bars are very filling so you won’t need much.  They will last in the fridge for up to 10 days and in the freezer for 3 months, if they last long enough to get into the freezer that is!


Cookie Layer

  • 1 cup peanut butter (soft and creamy and at room temperature is best)
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 4 tsp vanilla extract
  • 1 teaspoon salt
  • 5 cups almond meal
  • 5 tablespoons Maca powder
  • 1 cup choc of carob chips

Cacao Layer

  • 3 cups walnuts
  • 4 tbsp cacao or carob powder
  • 1/2 teaspoon salt
  • 20 soft medjool dates
  • 4 tablespoons of water
  • crushed peanuts to sprinkle on top


Line a lamington tin with oven paper

In a large mixing bowl add the peanut butter, coconut oil, maples syrup, vanilla and salt and stir until well combined

Add the almond flour and Maca and and continue stirring until well mixed, it will be nice and thick

Press into the lamington tin and freeze while you make the cacao layer

In a food processor, add the walnuts, cacao powder, salt, dates and pulse to combine.  If the mixture is sticking too much, add the water a little at a time. Continue processing until smooth

Spread over the base and freeze for 30 minutes until firm enough to cut.