raw cookie dough bars

Another very addictive snack that I keep on stock in my freezer!

RAW COOKIE DOUGH BARS
recipe from Welleco and @bos.kitchen
recipe type: to snack, to dessert
cuisine: plantbased, vegan, dairyfree

FOR THE DOUGH
what you need:
1 scoop WelleCo PLANT PROTEIN Vanilla 
1 cup gluten free or regular oats
¼ tsp baking soda
¼ tsp nutmeg
½ tsp cinnamon
½ cup chickpeas
3 tbsp coconut oil
½ cup agave or maple syrup
1 tbsp tahini
¼ cup coconut milk
¼ cup sugar free chocolate chips

what to do:
Add oats, Plant Protein Vanilla, baking soda, nutmeg and cinnamon to a food processor and blend until it resembles a fine flour.
Add in all other ingredients apart from the choc chips and process until smooth and creamy.
Transfer the mix to a bowl and set aside in the fridge to cool down (otherwise your chocolate chips may melt).
Check cookie dough is cool enough and stir through choc chips. Pour batter into a greased loaf tin, flatten down with a spoon and set aside in the freezer .⠀⠀⠀

FOR THE CHOC TOPPING:
what you need:
⅓ cup coconut oil
⅓ cup agave or maple syrup
2 tbsp cacao powder⠀⠀⠀

what to do:
To prepare the chocolate topping, gently melt coconut oil in a small saucepan over a low heat. Remove from the heat and allow to cool. Stir through the agave/maple syrup until incorporated. Stir through cacao powder and whisk until smooth and silky. Pour over cookie dough and allow the chocolate to set at room temperature before transferring to the freezer for 45 mins to set completely.

If you make it I would love to see on @lespetitespestes