Triple Chocolate Cookie Dough Freezer Bars (Gluten Free, Vegan)

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes
Yield: 6 barsCategory: Desserts
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These delicious Triple Chocolate Cookie Dough Freezer Bars are the perfect healthy, high protein dessert for chocolate lovers!

I based these tasty bars on my Triple Chocolate Chickpea Cookie Dough recipe which means that, you guessed it, these freezer bars also contain chickpeas! If you are yet to try any of my dessert recipes using chickpeas then I promise you that you cannot tell! They lend a lovely moist and fudgey texture to bakes and no bake desserts alike and I would definitely encourage experimenting with them!

Chickpeas have a great nutrient profile meaning that these 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! If you enjoy these triple chocolate bars, you may also enjoy their chocolate chip counterpart, my Cookie Dough Freezer Bars. Alternatively, if you are not a fan of chickpeas for whatever reason, you might prefer to try my Creamy Chocolate Chip Avocado Bars which you can find here.

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 increase 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 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.

If you enjoy my Triple Chocolate Cookie Dough Freezer Bars you may fancy trying some other chickpea desserts why not give my Chickpea Cookies, Brownies or Blondies a go! Alternatively, for other tasty no bake desserts made from legumes why not try my Black Bean Chocolate Truffles, which you can find here, my Chocolate Chip Chickpea Cookie Dough or my Coconut Cookie Dough Freezer Bars 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


  • 1 can chickpeas (approx 240g drained weight)
  • 1 + 1/2 handfuls dairy free chocolate chunks or chips
  • 1/2 handful dairy free white chocolate chunks or chips
  • 3 tbsp peanut butter
  • 3 tbsp maple syrup
  • 2 tbsp almond flour
  • 2 tbsp cocoa powder
  • 1 - 2 tbsp plant milk
  • pinch sea salt


  1. Drain the chickpeas and rinse
  2. Place them in a food processor along with the peanut butter, maple syrup, almond flour, cocoa powder and sea salt
  3. Blitz well until a smooth batter forms, adding the plant milk to create a smooth texture. Once ready, the mixture may clump into one large ball within the blender
  4. Transfer to a bowl and stir the white chocolate chips and one third of the milk chocolate chips through the mixture, through ensuring they are evenly distributed
  5. 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
  6. Melt the remaining chocolate using a Bain- Marie and spoon evenly over the top of the bars, using the back of a spoon to ensure the top is smooth
  7. Add a sprinkle of sea salt to the top if desired and place in the freezer to set for a minimum of one hour


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