Triple Layer Snickerdoodle Raw Bars

This is the perfect time of year for the farmers market if you live in the southwest. When the temperature finally cools off, it is much more enjoyable to shop outdoors. I don’t usually hit up the bakery vendors but last weekend I did. I had this amazing snickerdoodle cookie that was vegan and so delicious. I forget how much I love snickerdoodle until the holidays roll around. But it can be enjoyed year round.

So… that is what inspired me to create these bad boys. They are gluten free, dairy free, grain free, paleo and keto. They are so sweet and will melt in your mouth. They do take some patience because there is alot of freezing time to account for. But the wait is worth it. These bars are a raw snickerdoodle cookie base with a creamy center and covered in chocolate. You can use a melted bar of dark chocolate or chocolate chips if you don’t want to make your own chocolate. Whats awesome about this recipe is that there is no baking, so you can set it and forget it. I hope you guys love it.

Cookie Base:
1/2 cup coconut sugar
7 tbsp melted coconut butter
1/4 cup almond flour
1 tsp vanilla extract
2 tsp ground cinnamon
1 tbsp coconut oil melted

Middle layer:
1/4 cup cashew butter
1/4 cup almond butter
3 tsp maple syrup

1/2 cup cacao powder
1/3 cup coconut oil
pinch sea salt
1 tsp arrowroot powder
1 tbsp coconut sugar

Line a small-medium baking dish with parchment paper. In a mixing bowl mix together the cookie base ingredients. It should be a grainy, crumbly consistency. Transfer cookie mix to the baking dish. With your fingers, press into the pan until you get a flat base. (the warmth of your fingers will help melt the base and make it smooth). Place in the freezer for 15 minutes. While the base is in the freezer, mix together the middle layer ingredients in a medium pot on low temperature. It will be a thick consistency. Make sure to keep mixing to keep it from burning on the pan. Remove the cookie base from the freezer. With a baking spatula, smooth the middle layer over the cookie base. Place the pan back in the freezer for 3-5 hours.
Before removing the pan from the freezer, combine the chocolate ingredients in a pot, and melt over low heat. Mix until smooth, then remove from heat. Remove baking pan from the freezer. Then, remove the cookie from the baking pan. With a knife, begin cutting the cookie. Start cutting in the same direction leaving about an inch in between each row. Then cut the other way leaving about 2-3 inches between each row. This is when I would take out a larger sheet pan and line it with parchment paper. Take each cookie, and dip in the chocolate sauce. Place the chocolate dipped cookie and place on the new baking sheet. Then transfer the cookies back to the freezer for 5 minutes. Repeat the dipping and freezing steps until you create your ideal chocolate layer. Then freeze for 20 minutes.
Once solid, enjoy!

I can’t wait to read your comments on what you thought! If you have any suggestions, please leave them below!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: