No-Bake Gluten-Free & Dairy-Free Brownie Cookies & Cream Bars
These No-Bake Gluten-Free & Dairy-Free Brownie Cookies & Cream Bars are everything you love about a rich brownie and a creamy cookies and cream dessert, but made with wholesome ingredients and absolutely no baking required. A naturally sweetened brownie base made with Medjool dates, almond flour, cocoa powder, and almond butter is topped with a fluffy cookies and cream layer and frozen into the ultimate make-ahead treat.
Servings 10
Ingredients
- Brownie Base
- 1 cup almond flour
- 1/3 cup flax meal
- 1/2 cup cocoa powder
- 1 cup Medjool dates pitted
- 1/2 cup runny almond butter or sunflower seed butter
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 tsp sea salt
- Filling
- 1 8 oz container CocoWhip or Truwhip, thawed
- 1 cup crushed healthier Oreo-style sandwich cookies
Instructions
- Line a 1.5-pound loaf pan with parchment paper.
- Add the dates, almond butter, vanilla, almond milk, and sea salt to a food processor and blend until smooth.
- Add the almond flour, flax meal, and cocoa powder. Process until a thick brownie dough forms.
- Divide the brownie mixture in half.
- Press half of the brownie mixture firmly into the bottom of the prepared loaf pan.
- Freeze for 15–20 minutes until firm.
- Fold the crushed gluten-free, dairy-free sandwich cookies into the CocoWhip or Truwhip.
- Spread the cookies & cream filling evenly over the chilled brownie layer.
- Flatten pieces of the remaining brownie mixture between your hands (or between two sheets of parchment paper) and carefully place them over the filling. Gently press the pieces together until the top is completely covered.
- Freeze for 3–4 hours, or until firm.
- Lift from the pan using the parchment paper and slice into 10 bars. Let sit at room temperature for 5–10 minutes before serving.
Notes
Approximate Macros (1 of 10 bars) no toppings
Calories: ~261
Protein: ~5 g
Carbohydrates: ~24 g
Fat: ~18 g
Calories: ~261
Protein: ~5 g
Carbohydrates: ~24 g
Fat: ~18 g