No Bake Chocolate Chip Blondies

These no bake chocolate chip blondies are creamy, delicious, and made with protein-rich. Made dairy free and vegan, these bars are crunchy with chocolate chips in every bite.

These no bake chocolate chip blondies are so easy to make that they'll soon become your favorite dessert. The edible cookie dough is delicious alone, but add your favorite fudge frosting and it puts it over the top. I used my fudge frosting but you can use any frosting recipe.

Why You'll Love This Recipe

One bowl recipe. Just throw all ingredients into one bowl or one blender jar and process. Chill and enjoy.

High in protein. These bars are high in protein thanks to white beans and chia seeds in the mix.

Ingredients

White beans. Use canned, organic. Any white bean works.

Cashew butter. Any nut butter works.

Vanilla extract. For flavor.

Maple syrup. For sweetener.

Cinnamon. For spice.

Chia seeds. For structure and nutrition.

Salt.

Chocolate chips. To fold in.

Steps to Make

Step 1: Prepare by lining a loaf pan with parchment paper. Rinse and drain the beans.

Step 2: Blend all ingredients except chocolate chips.

Step 3: Fold in chips and press into a pan, flatten with clean hands or the bottom of a glass.

Step 4: Refrigerate while you make a frosting. Use my chocolate fudge frosting or for a thinner layer, melt ½ cup chocolate chips in the microwave at 30 second bursts and pour that on the bars. For added protein, I added2 tablespoons of chia seeds in the frosting.

Step 5: Spread the frosting on the cookie dough bars and refrigerate until the frosting sets. Slice and serve.

Substitutions

Nut-free. Make this nut free by using a  sunflower seed butter instead of a nut butter.

Nut butter. Use any nut butter for this recipe, just be sure it has only nuts and oil in the ingredients, no added sugars.

Add protein powder. Want to increase the protein further? Add ¼ cup protein powder - the bar will be a little denser.

Remove the white beans. Want to remove the beans? You can use a cup of coconut flour and a medium banana instead. Depending on the size of the banana, you might have to add more coconut flour or more banana to reach the texture you see above.

No chocolate chips? Not a problem, they aren't necessary. Or swap them for raisins or nuts or dried fruits.

Storage

Store for a week refrigerated. Freeze for three months.

Variations

Mint cookie dough bars. Use mint flavored chocolate chips, and add a teaspoon of mint extract to the frosting.

Cookies & Cream cookie dough bars. Fold in crushed oreo cookies as well as chocolate chips.

Rocky road cookie dough bars. Fold in mini marshmallows, walnuts as well as chocolate chips.

Other Cookie Dough Recipes

• Edible Chocolate Chip Cookie Dough
• Edible Cookie Dough Bites
• Edible Brownie Batter
• Cookie Dough Frosting
• Cookie Dough Fudge

I invite you to keep up with me on: Facebook | Pinterest | Instagram | Food Gawker | Twitter

Don’t miss a thing, subscribe here to get recipes delivered to your inbox!

📖 Recipe

No Bake Chocolate Chip Blondies

Created by Dee Dine

These no bake chocolate chip blondies are creamy, delicious, and made with protein-rich. Made dairy free and vegan, these bars are crunchy with chocolate chips in every bite.

5 from 3 votes

Print Recipe Pin Recipe SaveSaved! Rate Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 144 kcal

Ingredients

  

1x2x3x

Cookie Dough

• ▢ 1 (15oz/425gms) can white beans
• ▢ ½ cup cashew butter
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoon maple syrup
• ▢ 1 teaspoon cinnamon
• ▢ pinch salt
• ▢ ½ cup chocolate chips

Cook ModePrevent your screen from going dark

Instructions

 

Make the bars

• Line a loaf pan with parchment paper
• Rinse the white beans, and pop them in the blender. There are no shells to rub off first like with chickpeas - white beans all have soft shells that can be left on.
• Place all ingredients except chocolate chips into your blender and blend until creamy.
  1 (15oz/425gms) can white beans, ½ cup cashew butter, 1 teaspoon vanilla extract, 3 tablespoon maple syrup, 1 teaspoon cinnamon, pinch salt
• Put that blended mixture in a bowl and stir in your chocolate chips with a spoon.
  ½ cup chocolate chips
• Spread the mixture in the pan and refrigerate while you make a frosting.*

Assemble

• Spread the frosting on the cookie dough and refrigerate until the frosting sets. We never really let it get hard; if you want a more frozen texture, freeze it!
• Slice and serve.
• Store for a week refrigerated

Notes

Frosting. Use my chocolate fudge frosting - for added protein, I added 2 tablespoons of chia seeds in the frosting.  Or melt ½ cup chocolate chips in the microwave at 30 second bursts and pour that on the bars and give it 10 minutes in the refrigerator to set.

Make this nut free by using a  sunflower seed butter instead of a nut butter.

Use any nut butter for this recipe, just be sure it has only nuts and oil in the ingredients, no added sugars.

Want to increase the protein further? Add ¼ cup protein powder - the bar will be a little denser.

Swap chocolate chips for raisins or nuts or dried fruits.

Nutrition

Calories: 144kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 3mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 1IUVitamin C: 0.03mgCalcium: 33mgIron: 1mg

Tried this recipe?Let us know how it was!