No-Bake Cookies and Cream Bars, Vegan + Gluten-Free

When I was five-years-old my family briefly lived in rural Pennsylvania. I don’t remember much about living there except our monthly visits to the Hershey Park- a theme park centered around Hershey brand chocolates. I remember looking forward to seeing my favorite chocolate bars, personified by people in costumes, walking around, giving hugs and taking photos with guests.

It must have been very good marketing because throughout the rest of my childhood and into early adulthood, a soft spot remained in my heart for Hershey chocolate bars. My favorite was the “Cookies ‘n’ Creme” bar. Looking at the ingredients now, I just have to say YIKES.

It’s been years since I’ve had my childhood favorite (nowadays I enjoy much happier desserts) and today I would like share my own version, the No-Bake Cookies and Cream Bars. I’m so excited about how well they turned out! They are melt-in-your-mouth creamy with just the perfect amount of crunch. There’s absolutely nothing on the ingredient list to feel bad about, plus they take less than 10 minutes to put together.

Cookies and Cream Bars

makes 4 bars

1/4 cup unsweetened shredded coconut
1/4 cup coconut butter, softened
2 tbs cacao nibs
2 tbs agave
1/2 tsp vanilla extract
dash of salt

chocolate sauce

2 tbs agave
2 tbs cocoa or cacao powder
1/2 tsp vanilla extract

Line a baking sheet with parchment paper.
To soften coconut butter, place jar in bowl of warm water for 5 minutes. Remove from water and stir until soft.
Combine all ingredients (except chocolate sauce ingredients) in a small bowl and stir until thoroughly mixed.
Use hands to form mixture into bars on parchment paper. Place baking sheet in refrigerator for at least 15 minutes to allow bars to firm up.
To make chocolate sauce, mix all ingredients together in a small cup. Remove bars from refrigerator and drizzle sauce over bars. Enjoy right away or store in refrigerator. Bars will slightly melt when left out of refrigerator for more than 15-20 minutes.

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