I think nearly everyone can agree on one thing – no bake desserts are awesome! Making no bake desserts in the summer is a no-brainer, because turning the oven on is the last thing anyone wants to do. But, I’d make these no bake cookie dough bars year round and be quite content. I’ll let you in on a little secret… these are made with chickpeas! I know, raw chickpea cookie dough is nothing new (it’s been around for a few years), but when something is good, it sticks. And these are GOOD!
Making these no bake cookie dough bars was a real treat for me. Not only because I got to enjoy them, but also because I shared them with a couple of people too. And I loved watching them enjoy them. After telling them they had a secret ingredient- chickpeas, they couldn’t believe it. Honestly, you won’t taste them at all! Once the mixture is blended up, you’ll be eating it and thinking the same thing yourself. You could totally make just the no bake chickpea cookie dough on its own and enjoy it too. But there is something about these bars that makes them a little more enjoyable in my opinion.
Looking for another great chickpea dessert check out these no bake chickpea brownies!
Why No Bake Desserts Are Amazing
As if I need to explain why no bake desserts are amazing, they just are, right?! But for anyone that is somewhat new to the wonderful world of no bake desserts, allow me to fill you in.
They’re Easy to Make: No real baking required, all you need are measured out ingredients and something to store your dessert in.
They Store Well: I love how you can keep them in the freezer (sealed) for months (if they last that long!). But anytime, you want a little something sweet, pull out one of your no-bake creations and boom- instant dessert.
No Fuss: Other than measuring your ingredients, no-bake desserts (and raw desserts) are packed with flavour without any fuss. I’ll be the first to admit it, I’m not a baker. But, these types of easy desserts, they’re MY THING.
Looking for more no-bake desserts?
The Ingredients You Need For Chickpea Cookie Dough
I kept the ingredient list fairly short, for the chickpea cookie dough, you only need 8 ingredients! And the chocolate topping is only 2 ingredients. Here is everything you’ll need to make them.
Obviously, this is one of the main ingredients in a chickpea cookie dough, so you’re gonna need a can. Simply drain and give them a rinse.
I always buy this brand of chickpeas, because they’re organic, made with kombu, a sea vegetable that helps with digestion and it’s BPA free.
Personally, I liked using cashew butter for these. But, almond butter or peanut butter will also work. Peanut butter will be a stronger flavour. Or go nut free and use SunButter instead.
Pure vanilla extract gives these a delicious flavour and aroma. Be sure to use pure vanilla extract and not the imitation stuff.
This just makes it taste more like cookie dough, even though you’re not actually baking it.
Chocolate chips also work, but there is something about using dark chocolate and chopping it into irregular chunks that I love. It adds a nice contrast to the no bake cookie dough bars. Stick to around 70% dark chocolate, and use a vegan one if needed to avoid any dairy.
The rolled oats add to the texture and offer some nutritional benefits as well. They’re high in fibre (just like the chickpeas) and you won’t taste them much at all.
I always use this brand of rolled oats, make sure they’re gluten free if you need them to be.
I like using maple syrup as the sweetener of choice because it tastes great, it’s readily available and it offers some nutritional benefits as well. You could sub this for another sweetener if you want.
In addition to the fat from the cashew butter, coconut oil helps to really smooth this out. Start with 1 tbsp and work up to what you need to get a smooth consistency. I used about 2 tbsp in mine! Plus, you’ll also use some for the chocolate topping as well.
Just the smallest pinch of nutmeg offers a little more of that baked good taste, I can’t quite explain. Because nutmeg is intense, only use a little (about 1/8 tsp) of ground nutmeg.
I like using Simply Organic spices.
How to Make no bake cookie dough bars
These are pretty much foolproof and so EASY to make.
All you need to do is add all of the chickpea cookie dough ingredients (except the chocolate chunks/chips) into a high speed blender or food processor. Personally, I’d use a food processor as it’s easier, but unfortunately, all I have at the moment is my blender (which I love). The blender will work but, you’ll need to stop every now and then and scrape the sides. I also find working in batches necessary if you do use a blender.
I’ve had my Vitamix for over 8 years and LOVE it as much today as the first day I got it. These things are built to last!
In this photo below, I had used coconut sugar, which wasn’t providing enough liquid, so I’d suggest using maple syrup or other liquid sweetener.
Once it is all blended, go ahead and add in the pinch of nutmeg and chocolate and give that a quick mix.
Layer it into a loaf pan for longer, thicker bars. Place it in the freezer while you make the chocolate topping.
For the chocolate topping, simple melt your chopped chocolate (or chips) and some coconut oil. Then pour this on top of the chickpea cookie dough bars and place it back in the freezer to harden. This will take a couple of hours.
How to Store & Serve Your no bake cookie dough bars
After the no bake cookie dough bars have hardened completely in the freezer, remove them, slice and serve them.
Or slice them up and store them in your freezer until you’re ready to enjoy them. When you want one, let it come to room temperature for about 10 to 15 minutes.
To store them, simply slice them and keep them in a sealed container (or freezer bags).
If you make these no bake cookie dough bars, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
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No Bake Cookie Dough Bars
These healthy, chickpea no bake cookie dough bars are easy to make and only 10 ingredients!
In a food processor, add the chickpeas through to the salt and purée until completely smooth (at least a few minutes).
Remove the chickpea cookie dough and place in a medium sized bowl. Add the pinch of nutmeg and half the chopped chocolate and give it a stir until fully incorporated.
Line a loaf pan with parchment paper, using coconut oil if needed to help make sure the paper sticks to the pan. Pour the chickpea cookie dough into the pan and place in the freezer while you make the chocolate topping.
In a small saucepan over medium-low heat, melt the remaining chopped chocolate with the remaining 1 tsp of coconut oil. Melt until completely smooth.
Remove the pan from the freezer and pour the chocolate topping on top. Place back into the freezer until the chickpea cookie dough is set, about 1 to 2 hours.
Remove the pan, and take out the parchment lined cookie dough bars. Slice and let it sit at room temperature for 10 to 15 minutes prior to eating. Store leftover slices in the freezer in a sealed container or plastic bag.
This recipe makes 7 large bars, which can easily be cut in half to make 14 servings.
If using a blender to make this, only blend about half the dough at a time and stop to scrape down the sides as needed.