The perfect Easter no-bake slice, these Cookie Dough Chocolate Crispy Slices have a wholesome oat flour and peanut butter cookie dough base topped with a delicious chocolate crispy cake filling. Add on cookie dough eggs to make these vegan and gluten-free bars really festive and enjoy with loved ones.
By Nourishing Amy
Cookie Dough Chocolate Crispy Slices
Prep Time: 20 minutes prep
Serves: 9 People
Ingredients
For the Cookie Dough
120g smooth runny peanut or cashew butter
60ml maple syrup
2 tbsp melted coconut oil
1 tsp vanilla essence
125g oat flour
60g ground almonds
40g 70% Dark Chocolate, chopped small
For the Chocolate Crispy Top
150g 70% Dark Chocolate, chopped small
120g vegan sweetened condensed milk
60g smooth runny peanut or cashew butter
30g cornflake cereal
Flaky salt
Method
Step 1
Line a 6-inch square tin with parchment paper. Top a small plate with parchment paper.
Step 2
For the cookie dough: whisk together the peanut butter, maple syrup, coconut oil and vanilla essence until smooth. Add in the oat flour, ground almonds and a pinch of salt and stir to a sticky cookie dough. Now fold in the dark chocolate. Keep 80g of cookie to one side.
Step 3
Press the remainder of the cookie dough into the tin to make a compact base. With the 80g of cookie dough, roll into small egg shapes and place on the small plate. Chill in the fridge for 1 hour, until set firm.
Step 4
For the chocolate crispy top: add the chocolate, sweetened condensed milk and peanut butter to a heatproof bowl and microwave in short bursts, stirring often, until smooth and glossy. Now fold in the cornflake cereal.
Step 5
Remove the bars from the fridge and spoon over the chocolate filling, pressing into all the corners. Arrange the cookie dough eggs on top and place back in the fridge for 1-2 hours, or until set firm.
Step 6
Remove from the tin and use a sharp, warmed knife (run the knife under hot water and wipe dry between cuts) to slice the bars into 9 squares. Sprinkle with flaky salt, if you like.
