Cookie Dough Protein Bars (No Bake)

No-bake cookie dough protein bars with date caramel and dark chocolate topping

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Cookie Dough Protein Bars (No Bake)

These easy Cookie Dough Protein Bars have a chocolate chip cookie dough base, creamy date caramel, and a rich dark chocolate topping. They're a delicious no-bake treat to keep in the freezer for when you're craving something sweet!

Prep Time20

Cook Time0

freezing1

Total Time1 20

Course: Snack

Cuisine: American

Servings: bars

Calories: 329kcal

Author: Love Keil

Equipment

Ingredients

For Protein Cookie Dough Base

1 cup almond flour
½ cup protein powder
¼ cup sunflower seed butter or substitute creamy almond or cashew butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
¼ teaspoon sea salt
1-3 tablespoons almond milk add 1 tablespoon at a time until the dough holds together
¼ cup chocolate chips mini dark or milk chocolate chips (optional)

For Date Caramel Layer

1 cup Medjool dates pitted & packed
2 tablespoons sunflower seed butter or substitute creamy almond or cashew butter
1-2 tablespoons hot water to reach desired consistency
½ teaspoon vanilla extract
¼ teaspoon sea salt

For Chocolate Snap Layer

¾ cup chocolate chips milk, semi sweet, or dark chocolate
1 tablespoon coconut oil
flaky sea salt for garnish

Instructions

Make the cookie dough. In a mixing bowl, combine almond flour, protein powder, seed butter, maple syrup, vanilla, and sea salt. Add almond milk, 1 tablespoon at a time, until a thick, pliable dough forms. Fold in mini chocolate chips, if using.
Press and freeze. Line an 8-inch square pan with parchment paper. Press the cookie dough evenly into the bottom of the pan. Freeze for 15 minutes.
Make the date caramel. If dates are dry, soak in hot water for 5 minutes to soften, then drain well. Place dates, seed butter, vanilla, and salt in a food processor. Blend until completely smooth, adding a splash of hot water if needed to make it spreadable.
Add the caramel. Spread the date caramel evenly over the chilled cookie dough base. Freeze for another 20 minutes.
Melt the chocolate. Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring until melted and smooth.
Finish the bars. Pour melted chocolate over the caramel layer and spread evenly. Sprinkle with flaky sea salt.
Freeze and slice. Freeze for 20–30 minutes, or until firm. Lift the bars out of the pan using the parchment paper. Let sit at room temperature for 3–5 minutes, then slice into 9 large bars or 16 smaller bars using a sharp knife. Enjoy!

Notes

Protein powder: Vanilla protein powder or maple cinnamon protein powder works beautifully! Different brands absorb liquid differently, so start with 1 tablespoon of almond milk and add more as needed until the dough is soft, pliable, and holds together without being sticky.
Medjool dates: If your dates are dry, soak them in hot water for 10 minutes, then drain before blending. This makes the caramel smoother and easier to spread.
Seed or nut butter: Sunflower seed butter, creamy almond butter, or cashew butter all work. Use a smooth, well-stirred butter for the best texture.
Chocolate topping: Dark, semisweet, or milk chocolate chips work. Choose your favorite!
For clean slices: Let the bars sit at room temperature for 3–5 minutes before slicing. Use a warm, dry knife to help prevent the chocolate from cracking.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months for the best quality.
Serving size: Cut into 9 large bars or 16 smaller bars.
Nutrition: Nutritional values will vary depending on the protein powder, seed or nut butter, chocolate, and serving size.

Nutrition