I like to make sure I have a well stocked fridge and freezer of treats these days, especially now that there are five hungry mouths to feed in our house! These cookie dough bars have lots of extra protein in them, so not only are they the best teatime treat, but they are also great for pre or post workout or to give to little ones to make sure they are getting enough protein in their little tummies!

These are so easy to make, require just a few ingredients and you can freeze them for upto two months so you’ve got a stash on hand for when hunger strikes. I think these days having healthy and delicious treats at home is more important than ever as not only do they keep us going through the crazy days of working from home and home schooling but surely we need to treat ourselves now more than ever?

Everyone in our house has been loving these, and we’ve been smashing through batches like nobody’s business. They’re also super fun to make with kids too, just make sure you have extra chocolate chips as from my experience quite a few seem to go missing during the process of making them!

I really hope you guys love this recipe as much as we do, and do go and check out the Garden of Life vanilla protein powder as it really is a winner!

Ingredients

• For the cookie dough layer
• 1 cup Medjool dates
• 2 1/3 cups oat flour (around 3 cups porridge oats, whizzed in a food processor to form a flour)
• 1/4 cup cashew butter
• 1/2 cup almond milk
• 1 scoop Garden of Life vanilla protein powder
• 1/2 teaspoon fine sea salt
• 1 cup chocolate chips
• 2 tbsp coconut oil, melted

• For the fudge
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 5 tbsp cashew butter
• 5 tbsp pure maple syrup

To make the cookie dough layer, first blitz the oats in a food processor for around a minute until they become a flour. Add in the other ingredients (except the chocolate chips) and blend again, until the mixture is smooth and sticky. If it seems crumbly, add in more almond milk a tablespoon at a time until you reach the desired consistency. Fold in the chocolate chips and pop the mixture into an 8” square tray or mould, then press down with the back of a spoon to make it even.

For the fudge, melt the coconut oil and mix in the other ingredients until you have a smooth, thick chocolatey mixture. Pour this on top of the cookie dough layer and place in the fridge to set for around 2 hours. Cut into slices and enjoy!

Love, Mrs H xx