Vegan Cookie Dough Crunch Protein Bar
Vegan Cookie Dough Crunch Protein Bar

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, vegan cookie dough crunch protein bar. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vegan Cookie Dough Crunch Protein Bar is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan Cookie Dough Crunch Protein Bar is something which I’ve loved my whole life.

Lenny & Larry's is Proud to Introduce the Most Delicious High Protein, Low Sugar Cookie. Powered by Plant and Dairy Protein. With a crispy chocolatey buckwheat base and a soft cookie dough layer on on top, you might even want these vegan cookie dough protein bars for dessert! The smooth dark chocolate and peanut butter.

To get started with this particular recipe, we must prepare a few ingredients. You can have vegan cookie dough crunch protein bar using 9 ingredients and 12 steps. Here is how you cook that.

  1. Make ready 63 g dark chocolate 85%
  2. Take 63 g puffed rice crisps
  3. Get 2 tbsp natural crunchy peanut butter
  4. Prepare 92 g ground almonds
  5. Get 43 g oat flour
  6. Take 4 tbsp vegan chocolate protein
  7. Get 2 tbsp maple syrup
  8. Get 1 tsp vanilla extract
  9. Get 1.5 tbsp chopped dark chocolate 85%

Certified Gluten-Free and Kosher, Non-GMO Project Verified, Soy Free, Vegan; Made with pea and rice protein, stevia, and monk fruit; Tastes like you're eating it out of the tub. That cookie dough texture we all love with the satisfying crunch of chocolate chips in every bite. It should be sinful, but it's not. In a mixing bowl, stiff together the almond flour, oat flour, and protein powder.

  1. Line a 4” by 7” tray with grease proof paper and set a side.
  2. Melt the 36g of dark chocolate in a bowl over hot water until fully melted.
  3. In a bowl combine the peanut butter and puffed rice
  4. Add your melted chocolate to the rice mix and mix thouroughly to encorporate all the chocolate.
  5. Arrange in the lined tray and press down flat.
  6. Freeze for 20 minutes until firm
  7. To prepare the cooking dough. Mix the oat flour, ground almonds and protein powder in a bowl. Add the vanilla essence, maple syrup and combine to form a paste.
  8. Add a drop of water if mixture is crumbly.
  9. Stir in the chopped chocolate pieces into the mix.
  10. Remove the rice base from the freezer and top with the cookie dough mix. Press the mix down onto the base and return to the freezer.
  11. Allow another 20 minutes to set and remove from the freezer.
  12. Slice into 7 thin bars

It should be sinful, but it's not. In a mixing bowl, stiff together the almond flour, oat flour, and protein powder. Add the syrup, vanilla extract, and mix until a dough forms. Transfer the cookie dough to the baking dish and spread it in an even layer on top of the chocolate crisp layer. Place oat flour, protein powder, salt, and baking soda in a large mixing bowl, stirring to combine.

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