Dairy Free Klondike-Inspired Cookie Dough Bars

Prep Time 20

Cook Time 40

Total Time 1 10

Servings 8 servings

Calories 300kcal

ice cream mixture: 1 cup soaked cashews, rinsed and drained 1/2 cup native forest® organic unsweetened simple coconut milk by edward u0026 sons 1/4 cup maple syrup 1/2 cup water 1/2 tbsp vanilla extract cookie dough: 1/4 cup oat flour 1/4 cup almond flour 1/4 cup unsweetened almond milk 4 large pitted medjool dates 1/4 tsp almond extract 1/4 cup runny peanut butter or nut butter 1/4 cup chocolate chips chocolate coating: 1 and 1/3 cup chocolate chips 1 tbsp coconut oil

blend the soaked cashews, coconut milk, maple syrup, water, and vanilla extract until smooth. pour the ice cream mixture into a parchment-lined bread loaf pan.
in a food processor, blend the oat flour, almond flour, almond milk, medjool dates, almond extract, and peanut butter until well combined.
fold in the chocolate chips to the cookie dough mixture.
drop clumps of the cookie dough mixture into the ice cream mixture in the loaf pan. freeze for 6-8 hours.
remove from the freezer and cut into bars. melt the chocolate chips and coconut oil together.
dunk each bar into the melted chocolate and place on a parchment-lined baking sheet. freeze for another 30 minutes and enjoy.