Chocolate Pudding Topped Cookie Dough Bars
I was searching online trying to come up with a recipe to make using carob powder. It was my first time using carob, so I wanted to make something fun. I was in the mood for chocolate pudding, but since I wanted to post the recipe here, I didn’t think just a simple pudding would be unique enough. Enter my crazy and delicious concoction of chocolate pudding topped cookie dough bars. The bars smell like smores when baked, and are a little gooey and raw on the inside, which is okay because there are no eggs.
Ingredients For Cookie Dough Bars:
1 1/2 cups blanched almond flour
1 1/2 tablespoons arrowroot powder (or a starch)
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons alcohol-free vanilla extract
1/3 cup melted ghee (or butter or coconut oil)
1/3 cup maple syrup (or honey)
1/2 cup chopped walnuts
Ingredients For Pudding:
3 tablespoons carob powder(or cocoa or cacao)
3 tablespoon almond milk (or another dairy-free milk)
3 tablespoons maple syrup (or honey)
1/4 teaspoon cinnamon
1/2 teaspoon alcohol-free vanilla extract
- Preheat oven to 350 degrees.
- For the cookie dough bars — Mix the dry ingredients in one bowl and the wet ingredients in another. Then combine the two. Add in the nuts and stir.
- For the pudding — Put all of the ingredients into a blender and blend until smooth.
- Press the cookie dough bars mixture into a 8×11 baking dish. Spread the pudding onto the top of the dough.
- Bake at 350 degrees for about 10-15 minutes. Once it starts to smell a little bit like burnt smores, it’s done. If you bake it any longer, the pudding layer will be too burnt. The cookie dough part will be a little bit raw, but that’s exactly how you want it. So good!
This week’s food challenge ingredient was chocolate. How do you think I did? Check out some fabulous recipes from the other challenge participants by clicking the pictures below!
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