Pecan Chocolate Fudge Cookie Dough Bars (Vegan Gluten-Free)
These Pecan Chocolate Fudge Cookie Dough Bars are packed with warming pumpkin spices and have a no-bake chocolate chip cookie dough base topped with a rich chocolate fudge with lots of pecans.
I just love this time of year for all the cosy spices, pecans and of course, more chocolate. These bars combine a few of my favourite things into one delicious, vegan, gluten-free and no-bake bar that’s made with just a few basic ingredients. These will be great for friends and family gatherings over the festive season, as well as all year long as they are great for a summer no-bake feast, too!
Why will I love these bars?
These cookie chocolate fudge bars are delicious for a few reasons:
- Chocolatey, rich and moreish
- Sweet, cookie dough-like and nutty
- They melt in your mouth
- Based on wholefood ingredients
- Naturally vegan and gluten-free
- Easily nut-free
- Require no baking and no fancy equipment
- Delicious to make for friends and family for dessert
If you already love the sound and look of these Pecan Chocolate Fudge Cookie Dough Bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The base and fudge layer have a few similar ingredients so don’t be put off by the seemingly long recipe card below. Here’s what we need:
- Smooth runny pecan butter: or you can use another nut or seed butter depending on your favourites and dietary preferences. Make sure it is runny and smooth.
- Maple syrup: for the sweetness and you can swap this for agave or rice syrup or try vegan honey.
- Oat evaporated milk: this is creamier than regular plant-based oat milk so is great for a more indulgent cookie dough. This is from Natures Charm (who I love) but you can use other plant-based milks, too.
- Coconut oil: this is for texture and makes the best cookie dough and chocolate fudge. I do not recommend swapping this for anything else.
- Vanilla essence: for flavour.
- Oat flour: to keep the cookie dough part no-bake, high-fibre and delicious. Make your own oat flour by blending oats in a blender to a fine meal texture. I do not recommend swapping this.
- Vegan vanilla protein powder: for a protein boost, sweet vanilla flavour and a delicious texture. I use the Vanilla Buttercream or Caramelised White Chocolate protein from Macromike here which are both delicious and code AMB-AMY saves you 10% off everything. If you prefer, you can swap the protein for more oat flour or some coconut flour.
- Pumpkin pie spice: this is a homemade blend of cinnamon, ginger, nutmeg, cardamom and clove. This is great for a cosy warming flavour but if you’re making this at other times of the year, just add 1 tsp cinnamon instead.
- Chocolate: I use a dark chocolate for this recipe and for the cookie dough, this is best in chips and for the top fudge layer you can use bars chopped up or chips, too.
- Sweetened condensed oat milk: this is the magic ingredient for the chocolate fudge layer. It means these bars just melt in your mouth. I love the oat or the coconut dairy-free condensed milks from Natures Charm which are really sticky and gooey and perfect for this recipe. they are stocked all over the world, so have a look online.
- Pecans: these are for chopping up inside the fudge layer and for on top, too. I love how sweet and nutty pecans are, but if you prefer other buts like walnuts, hazelnuts or almonds you can use those. To make these nut-free, use seeds or cacao nibs here.
How do I make these?
These bars are easy to make in a few steps:
- Make the cookie dough: stir together the wet ingredients then fold in the dry ingredients and chocolate chips.
- Press the cookie dough into the base: of a lined square 6-inch tin and chill while you make the fudge.
- Melt together the chocolate and condensed oat milk: till smooth and silky either over a double boiler (aka bain-marie) or in the microwave.
- Whisk in the other liquid ingredients: and fold in the pecans.
- Pour the fudge over the cookie dough: smooth out and top with more pecans.
- Chill for an hour in the fridge till set: then slice into squares.
Are these bars nut-free and gluten-free?
These bars are naturally gluten-free, just make sure that your oat flour is gluten-free. to keep these nut-free, swap the pecan butter for sunflower seed butter or tahini and swap the pecans for cacao nibs, crushed cookies, coconut flakes or leave them out.
How long will they last?
These are great to make ahead as they’ll keep for 1 week in the fridge in a sealed container. You can also freeze them for up to 1 month, wrapped well. Allow to rest for 20 minutes from the freezer before eating.
What else can I make?
I hope you are going to fall in love with these Pecan Chocolate Fudge Cookie Dough Bars and for more ideas, how about my:
- Pecan Peanut Butter Cup Frosted Brownies
- Chocolate Pecan Fudge Bars
- Mini Chocolate Mousse Pecan Tarts
- Vegan Pumpkin Cheesecake Brownies
- Hazelnut Praline Bars
Pecan Chocolate Fudge Cookie Dough Bars
These Pecan Chocolate Fudge Cookie Dough Bars are packed with warming pumpkin spices and have a no-bake chocolate chip cookie dough base topped with a rich chocolate fudge with lots of pecans.
Ingredients
For the Cookie Dough:
- 120g smooth runny pecan butter (or almond, cashew etc)
- 60ml maple syrup
- 2 tbsp oat evaporated milk
- 2 tbsp (30g) melted coconut oil
- 1 tsp vanilla essence
- 60g oat flour
- 60g ground almonds or ground pecans
- 40g vegan vanilla protein powder (or more oat flour)
- 1 tsp pumpkin pie spice*
- 50g dark chocolate chips
For the Chocolate Pecan Fudge:
- 170g dark chocolate chips (or chopped up chocolate bar)
- 120g sweetened condensed oat milk
- 60g smooth runny pecan butter (or almond, cashew etc)
- ½ tsp vanilla essence
- 1 tsp pumpkin pie spice*
- A pinch of salt
- 50g pecans, chopped small
- Extra pecans, in halves
- Flaky salt
Instructions
- Line a 6-inch square tin with parchment paper.
- For the cookie dough: stir together the pecan butter, maple syrup, evaporated oat milk, coconut oil and vanilla till smooth. Now add in the oat flour, ground almonds, protein powder and pumpkin pie spice. Stir to a thick, sticky dough. Fold in the chocolate chips.
- Transfer to the lined tin and press down firmly to make an even base. Chill in the fridge while you make the fudge.
- For the chocolate fudge: place the chocolate chips and condensed oat milk into a heatproof bowl and warm either over a bain-marie or in the microwave until silky smooth and fully melted. Now whisk in the pecan butter, vanilla, pumpkin pie spice and salt till thickened. Fold in the pecans.
- Pour or spoon over the cookie dough base and smooth over the top. Lay on the extra pecan halves and return to the fridge for 1 hour or until set.
- Remove from the tin and use a warm sharp knife to slice into 12-16 squares. Sprinkle with flaky salt and enjoy straight away.
- Keep the leftovers in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month. You can eat them straight from the freezer, just let them rest for 20 minutes or so.
Notes
*to make your own pumpkin pie spice for this recipe mix 1 tsp cinnamon with ½ tsp ginger, ¼ tsp ground nutmeg plus a pinch each of cardamom and clove.
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I look forward to hearing what you think of these Pecan Chocolate Fudge Cookie Dough Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pecan fudge cookie dough love x
p.s. this recipe was first made with Natures Charm although this blog post is not sponsored and all opinions are my own.
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