Healthy Vegan Cookie Dough & Raspberry Jam Chocolate Bars

Cookie dough layer:

Add all ingredients (1 can no salt added chickpeas, 1 cup oats, 1/2 cup pure maple syrup, 4 tbsp peanut butter, 3 tsp vanilla extract, 1 tsp cinnamon, 1/4 tsp salt) into a food processor or blender and blend until dough forms. Press the dough into a loaf pan and put it into the freezer while you make the jam.

Raspberry jam layer:

Cook all ingredients (3 cups frozen raspberries, 2 tbsp chia seeds, 2 tbsp ground flaxseeds, 3 tbsp pure maple syrup, splash of vanilla extract) together on the stove on medium heat until the raspberries cook down. Turn heat off and let the mixture cool. Pour the cooled jam on top of the cookie dough layer and put it back into the freezer for 1-2 hours.

Chocolate coating:

Melt 1 bag chocolate chips of choice and 1 heaping tbsp coconut oil on the stove or in the microwave until smooth. Slice the chilled bars into desired shapes and coat them in the melted chocolate. Top with flakey sea salt and place back in the freezer until the chocolate hardens. Store the bars in the fridge or freezer and enjoy!