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Creamy chocolate ganache plus soft cookie dough, this no-bake Vegan Cookie Dough Bars is a satisfying and (uncommonly) wholesome dessert that I would like to make every week!
In this post, you will find:
- Story behind these Chocolate Ganache Cookie Dough Bars
- What’s special about these Chocolate Ganache Cookie Dough Bars?
- What do we need for Chocolate Ganache Cookie Dough Bars
- How to Make Chocolate Ganache Cookie Dough Bars
- How to Store Chocolate Ganache Cookie Dough Bars
- Extra Tips for Success
- Final words
- Vegan Chocolate Ganache Cookie Dough Bars (No-bake)
Story behind these Chocolate Ganache Cookie Dough Bars
Not sure why that, recently I have a huge craving for cookie dough, but having my regular chickpea cookie dough is kind of boring after a while.
So, this is an upgraded recipe that combine chocolate ganache with cookie dough to make satisfying desserts, which is also surprisingly nutritious and easy to make!
What’s special about these Chocolate Ganache Cookie Dough Bars?
- Creamy, chocolatey ganache layer with soft cookie dough base
- Vegan, zero animal products
- No-bake, very easy to put together
- Made with wholesome ingredients
- Perfect as anytime snacks
What do we need for Chocolate Ganache Cookie Dough Bars
- White kidney beans (from a tin): Here is our special ingredient for the cookie dough part.
- Maple syrup: Adds the sweetness that we need!
- Pure vanilla extract: We all know that vanilla flavour makes almost everything taste better.
- Nut butter: I personally like to use peanut butter, but technically you can use any nut butter you like.
- Coconut flour: It creates a special cookie dough texture that matches perfectly with the ganache.
- Dark chocolate chips (and chocolate): Here I use both 70% dark chocolate chips and 70% dark chocolate for the cookie dough base and ganache layer respectively. But you can just use dark chocolate chips for both as well.
- Coconut cream: It provides the creaminess we want for our ganache. Just refrigerate a tin of full-fat coconut milk and scoop out the solid part to get it.
How to Make Chocolate Ganache Cookie Dough Bars
First, let’s make the Cookie Dough Base:
- Line a 2LB loaf tin with baking paper (parchment paper).
- Drain and rinse the white kidney beans from a tin with clean water.
- Add them to a food processor along with maple syrup, vanilla extract, nut butter, coconut flour, and water. Blend until everything is smooth. Stop and scrape down the sides of the food processor for better blending as needed.
- Then add the chocolate chips. Use a spoon to mix them in or use “pulse” a few times to bring them into the party!
- Transfer the mixture into the prepared loaf tin. Spread it out evenly into a single thick layer. Then place the loaf tin in the freezer while we make the chocolate ganache layer.
Then time to make the Ganache & Topping:
- Place the dark chocolate and coconut cream into a heat-resistant bowl. Place the bowl over simmering water to melt them together (aka bain-marie method). Alternatively, microwave for 30–60 seconds. Give it a stir to incorporate and make sure it’s smooth. If the mixture is too warm, let it sit for 5–10 minutes to come to room temperature. It will thicken up slightly.
- Take out the cookie dough base from the freezer. Pour the ganache mixture over the cookie dough base. Slightly tilt the loaf tin towards different angles to let it even out.
- Evenly sprinkle the chopped hazelnuts and coarse salt on top of the ganach layer. Return it to the freezer for 2–3 hours until it’s completely set. Alternatively, cover the loaf tin and place it into the fridge to set for 6–8 hours.
- Take it out from the freezer and remove it from the loaf tin by grabbing the overhanging baking paper of the sides. Cut it into 8 squares and enjoy!
How to Store Chocolate Ganache Cookie Dough Bars
Store the squares in a container in the fridge for 3–5 days, or 2 weeks in the freezer.
Extra Tips for Success
- Make sure the ganache mixture is not too warm before pouring over the cookie dough base.
- Weigh the ingredients. Weighing using a scale is more accurate than using measuring cups.
- Be patient to let it completely set up. Since we melt the coconut cream and chocolate completely in the process, it will require some time to set up.
Final words
These vegan chocolate ganache cookie dough bars are really easy to make and don’t require too much time and effort. But it’s really delicious with the satisfying cookie dough and rich chocolate ganache.
I hope you will like this as much as I do. Let me know if you got any thoughts or questions by commenting down below!
Love — Nora
You might be interested in these dessert recipes as well:：
Vegan Chocolate Ganache Cookie Dough Bars (No-bake)
Creamy chocolate ganache plus soft cookie dough, this no-bake Vegan Cookie Dough Bars is a satisfying and (uncommonly) wholesome dessert that I would like to make every week!
Servings: 8 people
Ingredients
Cookie Dough Base
- 1 tin white kidney beans, 240 g drained net weight
- 3 Tbsp maple syrup, or another type of vegan syrup, like agave
- ½ tsp pure vanilla extract
- 3 Tbsp nut butter
- 3 Tbsp coconut flour
- 20 g drinking water
- 4 Tbsp dark chocolate chips
- A pinch salt
Chocolate Ganache
- 75 g dark chocolate, 70% cacao content, chopped
- 145 g coconut cream, *
Topping
- 35 g hazelnuts, toasted & chopped
- A pinch coarse salt
Instructions
To make the Cookie Dough Base:
- Line a 2LB loaf tin with baking paper (parchment paper).
- Drain and rinse the white kidney beans with clean water.
- Add the beans to a food processor along with the rest of the ingredients except for chocolate chips (e.g. maple syrup, vanilla extract, nut butter, coconut flour, and water). Blend until everything is smooth. Stop and use a silicone spatula to scrape down the sides of the food processor as needed.
- Then add the chocolate chips. Use a spoon to mix them in. Alternatively, use “pulse” a few times to bring them into the cookie dough.
- Transfer the mixture into the prepared loaf tin. Spread it out evenly into a single thick layer. Then place it into the freezer while we make the chocolate ganache layer.
To make the Ganache & Topping:
- Place the dark chocolate and coconut cream into a heat-resistant bowl. Place the bowl over simmering water to melt them together. Alternatively, microwave for 30–60 seconds. Give it a stir to incorporate and make sure it’s smooth. If the mixture is too warm, let it sit for 5–10 minutes to come to room temperature.
- Take out the cookie dough base from the freezer. Pour the ganache mixture over the cookie dough base. Slightly tilt the loaf tin towards different angles to let it even out.
- Sprinkle the chopped hazelnuts and coarse salt on top of the ganach layer. Return it to the freezer for 2–3 hours until it’s completely set. Alternatively, cover the loaf tin and place it into the fridge for 6–8 hours to set.
- Take it out from the freezer and remove it from the loaf tin. Cut it into 8 squares and enjoy!
Notes
- *Coconut Cream: You can use store bought coconut cream, or refrigerate a tin of full-fat coconut milk overnight and scoop out the solid part.
- Storage: Store the squares in a container in the fridge for 3–5 days, or 2 weeks in the freezer.
