Kellie Roberts Delicious frozen strawberry white chocolate cookie dough bars with gooey strawberry jam and gummy strawberry pieces and a chewy nut butter base. Ten minutes prep, serve frozen or chilled.
Nutritional Information
Each bar contains 193 calories, 2g of fibre and 3.5g of protein.
Ingredient Choices and Substitutions
There are a lot of add-ins in this recipe because I love having all of the different textures, but you can skip one of them or play around with your add-ins if you want to mix up the texture ratio a little.
I used hazelnuts in this batch, but almonds or the classic white chocolate macadamia combination would work brilliantly in this recipe. For this batch, I used peanut butter, but this recipe is also delicious with almond butter if you want to use almond butter with almonds as one of your add-ins.
Why not serve with this strawberry swirl ice cream?
How to store and keep
I like to keep mine in the freezer as a frozen dessert, but you can keep them in the fridge if you want them to be gooier and slightly easier on the teeth. Keep in the fridge for up to a week or the freezer for up to a month.
If you’re opting to freeze them, some of the add-ins get very hard, so remove them a few minutes prior to eating.
Vegan Strawberry White Chocolate Cookie Dough Bars
Delicious frozen dessert with gooey strawberry jam and gummy strawberry pieces.
This recipe is gluten free, dairy free and vegan friendly. It can be soy free depending on your choice of dairy alternatives. It does contain nuts.
Vegan Strawberry White Chocolate Cookie Dough Bars
Delicious frozen dessert with gooey strawberry jam and gummy strawberry pieces.
- Course Dessert
- Cuisine American
- Keyword Cookie Dough Bars
- Prep Time 10 minutes
- Freezing Time 30 minutes
- Total Time 40 minutes
- Servings 12 Bars
- Calories 193 kcal
Ingredients
- ¼ cup vegan butter
- ¼ cup nut butter I used peanut
- ½ cup golden caster sugar
- 1 cup GF oat flour
- ½ cup GF oats
- ⅓ cup nuts of choice shown here with hazelnuts
- 50 g vegan white chocolate chips
- 50 g Urban Fruit Strawberry
- 2 tbsp strawberry jam
Instructions
- Line an 8 inch brownie tin/ square cake with greaseproof paper and set aside.
- Mix your nut butter, vegan butter and sugar in a food processor until thoroughly combined and smooth. Slowly add in the flour and oats, bit by bit, until combined and smooth. Then pulse in the jam, Urban Fruit and nuts. Stir in your chocolate chips.
- Transfer your cookie dough to your tin and use a spatula to spread the cookie dough as evenly as possible across the base. When you’re happy with the evenness, place the tin in the freezer for at least 30 minutes prior to serving. You may need to leave them out for a few minutes before cutting/ eating.
- Slice your dough into 12 bars.
