Raw Chocolate Chip Cookie Dough Bars


I have been experimenting with heaps of different dessert ideas lately for my upcoming desserts eCookbook 'BecomingSweet'. It is due out in early December and I cannot wait to show you what I have been working on. 

Something that I came up with yesterday are these Raw Chocolate Chip Cookie Dough Bars. I had heard about raw cookie dough being a popular dessert and thought “why not make some that are gluten, nut, egg and dairy free?” I am pretty chuffed with how these turned out. They are really popular in my household. I had to stop Jason from eating too many of them, before I was able to photograph them. My toddlers also loved them!

They are really easy to prepare, just mix the ingredients, spoon them into a lined square baking pan and place in the freezer to firm up. You also store them in a airtight container if they don't all get gobbled up after they are ready.

I recently discovered Enjoy Life Chocolate Mini Chips from a few of my favourite baking cookbooks: The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family by Kelly Rudnicki and Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great by Danielle Walker. They are dairy, gluten, nut & soy free and contain evaporated cane juice, natural chocolate liqueur (non-alcoholic) and non-dairy cocoa butter. They are a great alternative to the cooking chocolate that you generally find in your local supermarket. The only problem that I have found is that they are not readily available at any of the supermarkets or health food shops in my area. So I ended up ordering them from iHerb and they took 3-4 business days to arrive. You can also order them from Amazon.

In case you are wondering what evaporated cane juice is, Enjoy Life advise on their website:

"Evaporated cane juice is an alternative to refined sugar. While both sweeteners are made from sugar cane, evaporated cane juice doesn’t undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains a few more nutrients."

However, I have been reading some interesting articles (HERE and HERE) that discuss that evaporated cane juice is nothing more than a marketing ploy and is actually not that dissimilar to granulated sugar. I want to do a bit more research before deciding whether they will be a regular part of my pantry, but they are very tasty!  Alternatively, you can use cacao nibs to avoid any sugar.

If you are after some more easy to make desserts, then check out my Dairy Free Chocolate Ice Cream, Macadamia Chocolate Bark and Raspberry Vanilla Mug Cake.

I would love to hear from you over on Facebook or in the comments below if you have found a better chocolate chip alternative.

I hope you enjoy my latest recipe.

Ness xo


Raw Chocolate Chip Cookie Dough Bars

Serves 20 - 24


  • 1/2 cup organic butter (or coconut oil)
  • 3/4 cup coconut sugar
  • 1/2 cup coconut milk (canned)
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 cup dairy-free chocolate chips (or cacao nibs)


Add butter (or coconut oil), coconut sugar, coconut milk and vanilla to a large mixing bowl, mixing thoroughly until well combined. Stir in the coconut flour and then the chocolate chips.

Add the dough to a lined square baking tin, pressing it down firmly with the back of a spoon or a spatula. Place the baking pan in the freezer for at least 2 hours, preferably overnight to firm up.

When ready to serve, take out of the freezer and rest for 5-10 minutes before serving. To store, place them in a airtight container and store in the freezer.

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Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on FacebookInstagramTwitter & Pinterest.


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