10 Minute Coconut Cookie Dough freezer Bars (Gluten Free, Vegan)

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Yield: 1 batch Category: Desserts
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These Coconut Cookie Dough bars are so delicious and are really quick and easy to make! They have such a great fudgey texture and the coconut works perfectly with the chocolate!

I based this recipe on my Cookie Dough Freezer Bars which you can find here. The original bars contain chickpeas, however, I use cannellini beans in this recipe. If you are yet to try any of my dessert recipes that use legumes and feel a little skeptical after reading this then I promise you that you cannot tell they’re in there. Legumes lend a lovely moist and fudgy texture to bakes and no bake desserts alike and I would definitely encourage experimenting with them!

If you do not have any cannellini beans you could use chickpeas or haricot beans instead, maybe even butter beans! Legumes have a great nutrient profile meaning that these Coconut Cookie Dough Freezer Bars do too. If you are trying to make more ‘healthy’ desserts and are looking to incorporate snacks with higher protein servings then these bars are for you!

You can make these in ten minutes or less as I have noted, however, you will need to take into consideration the time needed for these bars to set. I usually pop them in the freezer, (hence the name), and store them in there to prolong their shelf life. However, if you want a softer texture you could just keep these in the refrigerator but they will need eating within a day or two.

I made these with a dairy free white chocolate, however, if you would prefer to use a milk or dark chocolate instead, or even a mixture, then feel free to do so. You could also reduce the amount of chocolate used or choose to only add chunks into the batter, etc if preferred – please feel free around with this one to see what suita your personal preferences.

I use individual silicone brownie moulds to make these cookie dough bars, however, if you don’t have any you can just press the dough into an 8″ x 8″ brownie tray and cut into six pieces once set

For more no bake recipes using coconut why not try my Double Chocolate Bounty Squares or my 4 Ingredient Bounty Bars here.

For other tasty no bake desserts made from legumes why not try my Black Bean Chocolate Truffles, which you can find here, or my 5 Minute Chocolate Chip Chickpea Cookie Dough. For bakes that use legumes as the main ingredient you might like my Chickpea Cookies or my Fudgy Black Bean Brownies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 1 can cannellini beans (approx 240g drained weight)
  • 200g 1 cup + 2 tbsp dairy free white chocolate
  • 3 tbsp peanut butter
  • 3 tbsp desiccated coconut
  • 3 tbsp coconut flour
  • 3 tbsp maple syrup
  • splash vanilla essence
  • pinch sea salt

Method

  1. Drain the cannellini beans and rinse
  2. Place them in a food processor along with the peanut butter, maple syrup, coconut flour, desiccated coconut, salt and vanilla essence
  3. Blitz well until a smooth batter forms, you may need to stop the processor and scrape the sides down once or twice to ensure everything is blitzed evenly
  4. Scrape the batter out into a bowl
  5. Chop just over half of the chocolate into chunks and stir through the dough, ensuring they are evenly distributed
  6. Separate the dough into 6 evenly sized chunks and press down into lined individual brownie trays, ensuring they are tightly packed in and smooth on top. Alternatively use one 8" x 8" brownie pan and slice into bars later
  7. Melt the remaining chocolate using a Bain- Marie and drizzle evenly over the top of the bars
  8. Place the bars in the freezer to set

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