No-Bake Chocolate Chip Cookie Dough Bars

Ingredients

• 0.5 cup cottage cheese
• 4 tbsp peanut butter
• 2 tbsp maple syrup
• 1 tbsp vanilla extract
• 1.5 cup almond flour
• 50 g dark chocolate chips (About 50 g)
• 0.5 block Whittaker’s dark chocolate (Melted; block weight not specified)
• butter (A little, for melting with the chocolate)
• sea salt (To sprinkle)

Steps

1. 1

   Add the cottage cheese to a large bowl. Blend it together with an immersion blender, as described in the transcript.

2. 2

   Add the peanut butter, maple syrup, and vanilla extract. Mix until combined.

3. 3

   Add the almond flour and mix it into the wet mixture.

4. 4

   Add the dark chocolate chips and mix again until evenly distributed.

5. 5

   Line a glass container with baking parchment. Transfer the dough to the container and press it down evenly.

6. 6

   Freeze for 10 minutes.

7. 7

   Near the end of the freezing time, melt the dark chocolate with a little butter.

8. 8

   Pour the melted chocolate over the dough, spreading it across the top.

9. 9

   Refrigerate for 30 minutes. The transcript says the creator accidentally froze the bars instead; it notes that cutting would have been easier if they had been refrigerated.

10. 10

    Cut into bars, sprinkle with sea salt, and serve. The description says 12 bars; the spoken transcript says five.

Notes

The written post specifies 12 bars, while the spoken transcript says five; servings follow the written recipe. The spoken transcript says 1 teaspoon vanilla, while the written ingredient list says 1 tablespoon; the listed tablespoon follows the higher-priority description. Weight for half a block of Whittaker’s chocolate is unspecified, and the amount of butter is described only as “a little.”

Nutrition per serving

• dessert
• snack
• no-bake
• vegetarian
• gluten-free
• make-ahead
• chocolate