No-Bake Chocolate Cookie Bliss!

No-Bake Chocolate Cookie Bliss!

Indulge in no-bake cookie bars featuring creamy medjool dates and crunchy roasted cashews for a delightful, easy treat.

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Prep Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 16

Course: Dessert

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups roasted cashews
• 1 cup medjool dates (pitted)
• 4 tablespoons coconut oil
• 2 tablespoons coconut or almond milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 3 cups old-fashion oats
• 1 cup cooked plain quinoa
• 2 tablespoons ground walnuts or almonds
• 6-8 ounces dark chocolate (chopped into chunks (about 1 1/2 cups))

Method

 

1. Line a 9×13 inch baking dish with parchment paper.
2. In a food processor, combine cashews and dates. Process until a thick paste forms. Add coconut oil, milk, vanilla, and salt. Process until smooth.
3. In a large bowl, combine oats, cooked quinoa, and ground nuts.
4. Pour the cashew paste into the bowl with the dry ingredients. Mix until evenly combined. Let cool for 5 minutes, then stir in dark chocolate chunks.
5. Press the mixture evenly into the prepared baking dish.
6. Melt an additional 2 ounces of dark chocolate and drizzle over the bars. Sprinkle with sea salt. Chill for at least 1 hour until firm. Cut into bars.

Notes

– For an extra rich chocolate flavor, use dark chocolate with at least 70% cacao.
– Ensure your cashews and dates are soft enough to form a smooth paste in the food processor.
– For a firmer texture, chill the bars for longer than 1 hour.
– Store leftovers in an airtight container in the refrigerator for best results.

Allergens: Tree nuts, Peanuts, Wheat, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The magic behind these no-bake chocolate cookie bars lies in the precise textural interplay and the binding power of the base ingredients. The combination of roasted cashews and medjool dates forms the foundational layer. The cashews provide a rich, slightly crunchy texture and healthy fats that contribute to the overall structure. Medjool dates, when processed, release their natural sugars and sticky pulp, acting as a potent binder. It’s crucial that the dates are soft and pliable; if they feel dry, a brief soak in warm water (about 10 minutes) will rehydrate them, ensuring they blend smoothly and create a cohesive base. The coconut oil melts during processing and solidifies when chilled, further firming up this base. The oats and cooked quinoa are then incorporated. The oats add chewiness and substance, while the cooked quinoa, surprisingly, adds a subtle, tender bite and helps to absorb moisture, preventing the bars from becoming overly dense or gummy. The ground nuts add a final layer of texture and flavor. The key is to achieve a dough-like consistency that holds together when pressed, but isn’t sticky or wet. Over-processing can turn the date-nut mixture into a paste, while under-processing will leave large, unbinded chunks.

Troubleshooting

• Failure: Bars are too crumbly and won’t hold their shape.
  Fix: This usually means the base isn’t moist or sticky enough. Add another date or a teaspoon of coconut oil and re-process briefly until the mixture just starts to clump together. Ensure the dates were soft enough to begin with.
• Failure: Bars are too sticky and difficult to cut.
  Fix: The mixture may be too wet. Try adding a tablespoon more oats or a bit more cooked quinoa. If it’s still too sticky after mixing, chill the mixture for an extra 30 minutes before pressing into the pan.
• Failure: The base mixture is too hard to press into the pan.
  Fix: This can happen if the coconut oil was too firm or if the mixture has chilled too long. Gently warm the mixture slightly (e.g., by placing the bowl over warm water for a minute) or add another teaspoon of coconut oil and mix until pliable enough to press evenly.
• Failure: Chocolate chunks are melting into the dough.
  Fix: Ensure the dough mixture is firm before folding in the chocolate chunks. If the mixture is too warm, chill it for 15-20 minutes before adding the chocolate. Press the dough firmly into the pan to help suspend the chunks.

Substitutions

• Cashews: Almonds or walnuts can be used for a similar nutty flavor and texture. Pecans would also work but offer a slightly different flavor profile. The texture might be slightly less creamy compared to cashews.
• Medjool Dates: Other soft, sticky dates like Deglet Noor can be used, but you might need slightly more to achieve the same binding consistency due to their lower moisture content. Ensure they are pitted and soft.
• Coconut Oil: Any neutral-flavored oil like avocado oil or even melted butter (though this makes them non-vegan) can be used. The setting properties might differ slightly, potentially affecting the firmness of the bars.
• Oats: Rolled oats are ideal. Quick oats can be used but may result in a softer, less chewy texture. Gluten-free rolled oats are a good option for those with gluten sensitivities.

Pro tips

• For an extra rich chocolate flavor, use dark chocolate with at least 70% cacao.
• Ensure your cashews and dates are soft enough to form a smooth paste in the food processor.
• For a firmer texture, chill the bars for longer than 1 hour.
• Store leftovers in an airtight container in the refrigerator for best results.

Enjoy these delightful no-bake cookie bars as a healthier alternative to traditional treats, perfect for any occasion. Experiment with different nut butters or add-ins for endless variations!

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Frequently asked questions