Peanut butter cookie dough bars: the perfect post-swim treat

This recipe by Isabelle Kilroy is a great way to meet some of your unsaturated fats daily intake while enjoying something sweet

Almonds in any shape and form are the love of my life! They are nutrient-dense in nonbaked goods, they create a soft, dough-like consistency that holds its shape without baking. They also boost the protein and fibre content of anything they are in.

This recipe is a great way to meet some of your unsaturated fats daily intake while enjoying something sweet. The combination of ground almonds and peanut butter also support heart health. The relatively small amount of sweetener (the golden syrup can be easily swapped for honey or maple syrup) makes it a guilt-free pleasure. What’s not to like!?

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How to make peanut butter cookie dough bar

Ingredients

150g ground almonds
30g golden syrup
4 tbsp milk (dairy or non-dairy)
4 tbsp peanut butter
50g dark chocolate chips
100g dark chocolate, melted 1 tsp coconut oil (optional, but makes the melted chocolate glossier)
Sea salt flakes (optional, but will open your taste buds)

Method

1. Mix the ground almonds, golden syrup, peanut butter, and milk in a food processor until well combined. If the dough is too crumbly, add another dash of milk until it binds together. It should resemble a malleable dough (think playdough).
2. Fold in the chocolate chips.
3. Press the dough on parchment paper. Try to make a square shape (15 x 15 cm) and refrigerate.
4. Place the dark chocolate and coconut oil in a bowl over a pot of simmering water until fully melted.
5. Spread the melted chocolate over the cool dough, sprinkle the sea salt flakes over the top, and refrigerate again. Cut into squares and enjoy!

Note: This recipe is very versatile. You can replace the ground almonds with other ground nuts. Try ground peanuts for a stronger peanut flavour, or roasted ground hazelnuts for a richer, deeper taste. If you prefer a thicker bark, press the dough in the 1lb loaf tin instead of forming a square at step 3.

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