Chocolate Cookie Dough Pistachio Layered Bars

Three distinct layers, zero baking required and a pistachio creme topping that sets into something close to a chocolate shop finish. These Chocolate, Cookie Dough and Pistachio Layered Bars start with a blended chickpea and nut butter base that gives you a cookie dough-style texture without any flour or eggs, then a crunchy chocolate rice crispy layer in the middle, then a smooth pistachio creme pour on top.

Both the base and the middle layer use Natvia Gut Activation Sweetener, so the whole bar is free from added sugar. Everything goes into a 9x9in tin, sets in the fridge for three hours and slices cleanly into bars once cold. The freeze-dried strawberry topping adds a bright finish that cuts through the richness of the pistachio and chocolate layers.

These keep well in the fridge for several days, which makes them a good one to prep ahead.

Prep Time: 20 mins

Cook Time: 3 hours

Servings: 9-12

Ingredients:

For the base

1 x 400g can chickpeas, drained and rinsed
2 tablespoons nut butter
2 tablespoons Natvia Gut Activation Sweetener
2 tablespoons oat milk
2 scoops vanilla protein powder
50g no added sugar chocolate, cut into chunks

For the middle

2 tablespoons cocoa powder
2 scoops vanilla or chocolate protein powder
2 tablespoons nut butter
2 tablespoons coconut oil, melted
2 tablespoons Natvia Gut Activation Sweetener
20g (1 cup) rice crispies

For the topping

1 tablespoon coconut oil
3 tablespoons pistachio creme
Freeze-dried strawberry pieces, to decorate

Methods:

Make the base: place the chickpeas, nut butter, Natvia Gut Activation Sweetener, oat milk and protein powder in a blender or food processor and blitz until you have a smooth, cookie dough-style mixture. Stir through the chocolate chunks.
Tip into a greased and lined 9x9in tin and press and smooth out evenly.
Mix together all the middle layer ingredients until combined. Spread over the base in an even layer.
Melt the coconut oil and pistachio creme together and pour over the chocolate crispy layer. Scatter over freeze-dried strawberry pieces.
Refrigerate for at least 3 hours.
Once set, remove from the tin and place on a chopping board. Slice into bars and serve.