Chocolate Chip Cookie Dough Bars with Dark Chocolate

Espresso Cream Drizzle

February 11, 2015

Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com

 

Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com

 

Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com

 

Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com

 

 

 

Nothing says Valentine's Day is in a few days like raw cookie dough. Make these for your sugar pie honey biscuit (that's what you call your significant other, right?) or your lovely little self as a treat this Valentine's Day. And they are a divine treat indeed, but did I mention each bar is less than 170 calories? So indulge away, my friends! Dessert with a sneaky caffeine kick!

 

This recipe is one of the youngest I've created for this blog. It was concocted as a result of a failed Pinterest recipe last week. I wanted to bring something tasty for everyone to eat at my two-stepping, boot scootin' birthday party on Thursday, and let's just say that the first cookie dough bars were a pitiful sight. So naturally, I wanted to make something even better. These just happen to be WAY healthier than the first recipe, and I added the rich Dark Chocolate Espresso Cream Drizzle to knock your fuzzy pink socks off. Did it succeed?

 

I didn't actually use the whole drizzle on the bars, so I just sat there drizzling a good portion of the rest into a.........tupperware* for later. (*Ahem, my mouth). Okay, you try not to eat the leftovers! lol

 

Since my last post, there have already been some big, life-changing events that I'm happy to report about. In chronological order, I had my first meeting with my business mentor (who is also the 2nd "boss" that I am a personal assistant for.) Sharing Every Bite is starting to grow and evolve into an amazing new direction and it's thrilling to raise it to new levels with careful thought and intentionality. Instead of drifting along and allowing the Internet Ocean to have total control, it's finally time to pick a direction and create a path. It was here that my business mentor gave me what I believe was the first "real" step toward making Sharing Every Bite into a prominent figure in my future.

 

This meeting was on Friday. When I woke up on Saturday and started lazily scrolling through my Facebook news feed, I was hit with something completely unexpected. My Vanilla Chickpea Waffles were featured on Finding Vegan's Facebook page. WHAT?! I have been following this website/Facebook since nearly the beginning, always with the thought, "How cool would it be if one of my recipes were featured on here?" And, there I was, laying in my bed on Saturday morning, SEEING this hope become a reality. I lept out of bed in one swift jump, ran around the house screaming at the top of my lungs, and bubbling over with excitement. All I could think was, "I'VE MADE IT!" My blog is now at a level of creativity, originality, photography, and professionalism that it was picked out of dozens or hundreds of submissions to be featured front and center on Facebook and Twitter. Wowee. I floated up in the clouds the rest of the day, watching as this post reached 500+ shares, 1,800+ likes, and attention like I couldn't believe.

 

My feet are back on the ground now, but I'm holding onto that high and am more determined than ever to deliver amazing things through Sharing Every Bite.

 

So what do you want to see more of? Less of? Are there recipes you'd like to see that haven't made it on the blog yet, or How To's that would help you enjoy these recipes more? I'd love to hear from you! Comment below, or send me a message.

 

 

Prep time: >15 minutes

Total time: >15 minutes + Allow to set overnight

 

Servings: 12

Amount Per Serving: 1 bar

Calories: 165

 

 

Ingredients (Main):

 

  • 2 Tbs. Vanilla Sweetened Nondairy Milk (I used coconut milk)
  • 2 Tbs. Extra Virgin Coconut Oil
  • 2 Tbs. Truvia Baking Blend (or 1/4 c. regular sugar)
  • 1/4 tsp. Himalayan Pink Salt
  • 1/3 c. Mashed banana (approximately a 6" banana)
  • 1 1/4 c. GF oat flour
  • 1.5 Tbs. Coconut flour
  • 1/2 c. White rice flour (can also use brown rice flour)
  • 2 Tbs. Brown sugar
  • 2 Tbs. Honey
  • 1 Tbs. Vanilla extract
  • 1/4--1/2 c. Enjoy Life Chocolate Chips (these are GF, dairy free, soy free, nut free; if you don't have these allergies, use your favorite chocolate chips here)

 

Ingredients (Espresso Cream Drizzle):

 

  • 1 tsp. (rounded) instant espresso
  • 1.5 Tbs. Cashew Butter
  • 2 Tbs. dark chocolate chips
  • 1-2 tsp. coconut oil (depending on how thick you want it; more on that below)

 

 

 

Directions:

 

  1. Melt coconut oil with nondairy milk, Truvia, and salt on the stove top or in the microwave.
  2. Mash the banana until there are no clumps. I prefer to mix the banana with the melted ingredients above in a blender so it is a completely smooth consistency.
  3. In a separate bowl, mix the rest of the dry ingredients: oat flour, coconut flour, rice flour, and brown sugar to combine.
  4. Add banana/coconut oil mixture, honey, and vanilla extract to the dry ingredients and mix by hand until the texture is consistent throughout.
  5. Finally, mix in your chocolate chips and allow to harden for about 10 minutes in the refrigerator. The idea here is to let the dough get a little less sticky. If after 10 minutes your cookie dough is still too sticky to roll out, add 1 Tbs. oat flour at a time until it is thick enough to do so.
  6. While your dough is in the refrigerator, add all espresso cream drizzle ingredients to a small sauce pan or microwave safe container to melt together. For a thicker espresso cream to use as a frosting instead of a drizzle, add less coconut oil.
  7. On a cookie sheet covered in lightly oiled wax paper, begin to roll out cookie dough evenly until it is 1/2" thick and approximately 9" x 6".
     
    Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com
  8. Cut into 12 even bars with a large, sharp knife. (Santoku knife works well here.) If you need to, use knife to help form each bar around the edges.
     
    Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com
  9. Separate each bar slightly with knife and prepare to drizzle with espresso cream. (The "cheater way" is to put your espresso cream in a ziplock sandwich baggie and cut a small hole in one of the corners, then drizzle. If you have a fancy cake decorating piping bag, you could impress us all and use that instead.) *Note: If you would rather use espresso cream as a frosting, as mentioned above, spread your mixture on the cookie dough bars before you cut them.)
     
    Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com
  10. Allow the bars to set overnight in the freezer in a single layer. You'll want to store them in the freezer until you're ready to serve.

 

 

Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com

 

Sharing Every Bite | Chocolate Chip Cookie Dough Bars w/ Dark Chocolate Espresso Cream Drizzle #glutenfree #vegan #raw www.sharingeverybite.com

 

Now you can have all your beloved cookie dough without any of the salmonella. It's your inner child's dream come true!

 

 

Hugs and Kisses this Valentine's Day,