The ultimate no-bake treat that proves healthy and heavenly can absolutely coexist. These Chocolate Covered Cookie Dough Bars are sweet, salty, and satisfyingly rich. Every bite hits that perfect balance of wholesome fuel and guilty pleasure.

Made with chickpeas and our Vegan Protein Blend, these Chocolate Covered Cookie Dough Protein Bars are the perfect delicious treat that also helps you reach your protein goals.

Total time: 90m
Servings: 10 - 12 bars
Difficulty level: Beginner
Storage instructions: Store in an airtight container in the fridge for up to 5 days
Equipment needed: Knife, saucepan, wooden spoon, bowl

Ingredients

For the cookie dough

1 can no-salt-added chickpeas (drained and rinsed)
¾ cup oats
¼ cup Free Soul Vegan Protein Blend (Salted Caramel)
½ cup pure maple syrup
4 tbsp peanut butter
3 tsp vanilla extract
¼ tsp salt

For the chocolate coating

1½ cups dark chocolate or chocolate chips
1 tbsp coconut oil
Flaky sea salt (for topping)

Recipe

Add all the cookie dough ingredients to a food processor or blender. Blend until smooth and dough-like.
Press the mixture into a lined loaf tin, smoothing it down evenly. Freeze for 30–60 minutes until firm.
Melt your dark chocolate with coconut oil until glossy and smooth. (A quick microwave burst or a bowl over simmering water both work.)
Slice the chilled dough into bars, then dip each one into the melted chocolate.
Sprinkle with flaky sea salt and return to the freezer for another 30 minutes until the chocolate has set perfectly.
Keep in the fridge for the dreamiest texture - soft in the middle, crisp on the outside, and utterly moreish.

Tips and Variations

Protein Swap: We like to use our Salted Caramel Protein for this recipe but try our Chocolate Vegan Protein Blend for a more chocolatey taste.
Chocolate Switch-up: Use milk or white chocolate for the coating (or a mix!) for a double or triple-chocolate flavour.

Tested by Free Soul, perfected for you.