On really hot summer days when the thought of turning on the oven feels overwhelming, no-bake recipes save me. There is truly nothing better than a good no-bake treat straight out of the freezer in the middle of August.

If I could describe these bars in one word it would be UNREAL. I’d say they are utter perfection down to the crunch of the chocolate top layer, the fudge-like texture of the cookie dough layer, and the combination of salty and sweet. But, hey, I guess I’m a little bit biased. I hope you try these out and love them as much as I do!

vegan, gluten-free, refined sugar free

Total Time: 1 hr. 30 min. Makes: 10 bars


12 dates, pitted and soaked

1 cup gluten-free oat flour

1/4 cup oat milk

2 tbsp. creamy almond butter

1 tsp. maca powder

1/2 tsp. vanilla extract

1/8 tsp. sea salt

5 squares baking chocolate

1 tbsp. coconut oil


  1. Soak dates in warm water for 10-15 minutes or until soft.
  2. In a blender, combine dates and almond butter. You may have to scrape down the sides of the blender a few times. The dates and almond butter will not be completely smooth, more chopped and sticky, but the mixture should be uniform.
  3. Add oat milk, vanilla, and sea salt and blend until smooth.
  4. Add oat flour and maca powder and blend until a sticky dough forms.
  5. Optional: Transfer the dough to a bowl and add chocolate chips.
  6. Press the dough down in a parchment-lined pan.
  7. Melt baking chocolate with coconut oil. You can also use regular chocolate chips or any chocolate bar of choice.
  8. Pour the melted chocolate over the cookie dough layer and make sure it is evenly spread.
  9. Freeze for 5 minutes, then top the chocolate with sea salt.
  10. Put back in the freezer for at least another hour before slicing and enjoying!

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