We had some friends over for dinner a while ago and I made these vegan Cashew Cookie Dough Bars with Chocolate Ganache for dessert. They’re rich, chocolately, melt-in-your-mouth tasty and no one will guess they’re vegan, gluten-free and no-bake! These little treats are very decadent, are made from whole-food ingredients and are refined sugar-free.
Chocolate Ganache Notes
I’ve played around with the ratio of coconut oil to cocoa to maple syrup for making chocolate ganache. The ratio I used in this recipe results in a softer chocolate than if you use more coconut oil. I’ve also made this with 3/4 coconut oil and 3/4 cup cocoa powder and it resulted in a harder, crunchy chocolate topping. I really like both options, so feel free to try the harder chocolate topping if you think that sounds good! The photos show the softer version.
I haven’t tried making chocolate ganache with stevia for a sugar-free option but I think that should be possible if you’d like to reduce the sugar in this recipe. However, it’s only 1/4 cup maple syrup for 16 bars and it is an unrefined, natural sweetener that also contains minerals and other nutrients.
I added a bit of sea salt to the cookie dough base, if you like salted chocolate you can also add a pinch to the chocolate ganache. It’s very rich, so the sea salt does help balance that richness a bit.
Cashew Cookie Dough with Chocolate Ganache
These bars are a little dangerous to keep in your freezer. Just be warned. They’re also a little too easy to make. All you need to do is blend up the cookie dough base, mix up the chocolate ganache then layer the two in a pan and freezer to set.Print
Cashew Cookie Dough Bars with Chocolate Ganache
- Yield: 16
For the Cookie Dough Base
- 2 1/2 cups (350 g) raw cashews
- 3/4 cup, tightly packed (225 g), pitted dates
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
For the Chocolate Ganache Topping
- 1/2 cup (110 g) coconut oil, melted
- 3/4 cup (67 g) cocoa powder
- 1/4 cup (80 g) pure maple syrup
- To make the cookie dough base, all the cookie dough ingredients to a high-speed blender or food processor and mix until it forms a dough.
- Press the dough into a square baking pan and place in the freezer for 10 minutes.
- To make the chocolate ganache, whisk together the melted coconut, maple syrup and cocoa powder.
- Pour the liquid chocolate mixture over the cookie dough base and put back in the freezer for 2 hours.
- Slice into 16 bars. Store in the freezer.
- You’ll need to use soft, sweet dates in this recipe. If your dates are hard and dry, you can try soaking them in hot water for 15 minutes and draining before using however I recommend using a fresh, soft date such as medjool or sayer dates.
- Adapted from this recipe on Damy Health.