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Healthier Chocolate Cookie Dough Fudge Bars (vegan + grain-free)

April 17, 2018

Healthier Chocolate Cookie Dough Fudge Bars made with vegan and gluten-free ingredients for an easy no-bake dessert!Healthier Chocolate Cookie Dough Fudge Bars made with vegan and gluten-free ingredients for an easy no-bake dessert!

Healthier Chocolate Cookie Dough Fudge Bars, I love you so much.

For reals though. These fudge bars are UNREAL. They are homemade no-bake chocolate chip cookie dough that does not have any beans or legumes in it I promise 😉

These are made with simple ingredients like  nut butter, almond flour and creaminess and flavor from REBBL.

My obsession with all things REBBL grows with each bottle if that is even possible. I not only am in love with their elixirs and protein beverages and the delicious flavors infused with adaptogens offered, but also the brand as a whole. Who REBBL is as a company, makes me so proud to be a consumer of theirs and to collaborate on them here on the blog.

As many of you know, April is Earth Month and I want to take this as an opportunity to tell you some about why I love REBBL and their brand. They have such an amazing impact story and REBBL celebrates the idea of being Rooted in Purpose. They are celebrating this all month long with social media giveaways, different activations in the space and more.

But what is REBBL’s impact story? REBBL has many facets of impact but the three we are talking about this month are:

  1. Not for Sale: REBBL was founded out of a non-profit to help create a future without human trafficking. 2.5% of net sales supports Not for Sal.
  2. Impact sourcing: implementing REBBL’s Supplier Code of Conduct that helps to mitigate the risk of exploration in their supply chain. They are able to give jobs to many by where they are sourcing their ingredients from. REBBL uses the most exotic ingredients that are sourced from all over the world.
  3. Climate: REBBL is also helping to address climate change through sustainable business practices that help to minimize our carbon footprint. REBBL recognizes the ripple effect climate change has on the supply chain. They are making an effort to help this issue through agriculture, policy, transportation, packaging forests and food-waste.

When you are making and eating these Healthier Chocolate Chip Cookie Dough Fudge Bars made with REBBL, you can feel even better than you are not only making yourself a dreamy dessert, but also helming to make a difference in more ways than you know by supporting  REBBL.

WHAT YOU NEED

Cashew butter

Almond flour

REBBL (Vanilla Protein, Reishi Chocolate or Chocolate Protein)

Chocolate chips

Maple syrup or honey

Cacao powder

Almond butter

Healthier Chocolate Cookie Dough Fudge Bars made with vegan and gluten-free ingredients for an easy no-bake dessert!

Print

Healthier Chocolate Cookie Dough Fudge Bars

  • Author: Rachel
  • Yield: 12 bars 1x
Scale

Ingredients

  • 1 and 1/2 cups creamy cashew butter

  • 2 and 1/4 cups almond flour

  • 3 tablespoons REBBL (Reishi Chocolate or the Proteins would be great!)

  • 1/3 cup cacao nibs or chocolate chips

  • 3 tablespoons maple syrup or raw honey

  • 2 tablespoons cacao powder

  • 2 tablespoons almond butter(code RACHL!)

Instructions

Add cashew butter, almond flour, REBBL, maple syrup and cacao nibs to food processor and blend until creamy (if dough is too dry, add more REBBL. if it’s too wet add more almond flour)

Line a bread dish with parchment paper and scoop about 3/4 of the dough out from the food processor and press down into the pan, forming the bottom layer

Add the cacao powder and almond butter to food processor with remaining dough and blend again until creamy

Press chocolate dough on top of the bottom layer and add to freezer to set for about an hour

Slice into 12 bars and enjoy! Keep leftovers in fridge for a week or freezer for longer

xx, Rach

Thank you REBBL for sponsoring this post! It means so much to me to work with brands I love and believe in!

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I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

9 Responses

  1. Hi! I have an allergy to cashew butter – could I do another nut butter instead like almond or peanut?

    Thanks! These looks amazing!

  2. Made these with all almond butter (no cashew left!) and they came out AMAZINGLY good. I added in some pure almond extract because I’m an almond freak. And himalayan salt because gotta love my salty-sweet. I actually saw so many possibilities- will definitely make again and play with variations in the future!

  3. Hi! Could it be made without a food processor? Would a blender work or hand mixing it? Thanks! They look delicious.

  4. I made these last night with a few modifications and they turned out great! I didn’t have any cashew butter so I swapped for natural peanut butter, also didn’t have cacao nibs but used Enjoy Life dairy free chocolate chips, I can’t get REBBL here in Calgary, Alberta so I used unsweetened almond milk instead. They look just like the pictures in the recipe, and tasted exactly how you would imagine….cookie doughy with a fudgy chocolate top! YUMMY!

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