A no bake cookie dough layer bar…three layers of nutty, creamy, sweet, fudgy deliciousness; not forgetting those chocolate chunks!
Like I mentioned on Monday, my savoury tooth has been in full swing, that said, I have people that literally come knocking on the hunt for whatever I’ve created on a weekly basis to get their healthified treat fix. Basically, it means I never stop dreaming up new formulations. They don’t all turn out perfectly. I’ve actually made these bars a couple of times. Both delicious but the first were incredibly difficult to slice owing the slightly more than desirable squidgy centre and much firmer fudge cap!
I learned my lesson with round two! There is nothing more annoying when something turns out just “almost right”…but much easier to cope with when you have friends that are so appreciative of your efforts.
I was chuffed with the end result myself! A nutty date syrup sweetened base, thick vanilla cashew cream layer and rich fudgy top layer. The used Meridian Foods new squeezy syrups to sweeten all layers, date syrup for the base, honey for the centre, maple syrup for the top! The maple syrup worked wonderfully with cashew butter, enhancing it’s natural caramel tones, the more subtle honey complimenting and bringing the fresh vanilla and sweet raw cashew cream to life.
Plenty of contrasting textures, though not stark enough to cause confusion. It’s a cookie dough lovers dream square. A mighty bite not to be unassembled, most definitely best enjoyed when taken head on!
What’s your favourite cookie dough inspired dessert? These would also be awesome in pie form!
Cashew Cookie Dough Layer Bars
Prep Time: 1 hour + Overnight
Keywords: blender dessert gluten-free grain free low-carb paleo cashew butter cashew nuts coconut milk coconut oil
Ingredients (9 large squares)
For the Base
- 2 tbsp (40g) date syrup
- 1 cup (120g) pecan nuts
- 1/2 cup (60g) walnuts
- 2 tbsp (28g) coconut oil melted
- 1/4 cup (30g) coconut flour
For the vanilla filling
- 80g (1/3 cup) raw cashews soaked overnight
- 60ml (1/4 cup) full-fat coconut milk
- 1/2 cup (110g) ghee or coconut oil melted (ghee is recommended!)
- 1/2 tsp vanilla powder or fresh vanilla seeds
- 3 tbsp (60g) honey
For the cookie dough layer
Process base ingredients in your food processor to combine. Press mixture in a to a 6-inch loose bottom square tin. I usually just line the base and grease both it and the sides with coconut oil.
Place in the freezer while you make the vanilla layer.
Blend together all filling ingredients in a high-speed blender. A food processor won’t achieve the same consistency.
Pour over the base and return to the freezer while you make the topping. It will need at least 30 minutes in the freezer before you can pour over the top layer.
Whisk together topping ingredients with the exception of the chocolate chunks.
Once the mixture is room temperature stir in the chocolate chunks and pour over the almost set vanilla cream layer.
Place in the fridge to set overnight.
Remove from the tin and slice into 9 hunky squares.
Store in the fridge for up to 1 week or freezer for up to one month in a seal tight container.