Cookie Dough Chocolate Crispy Slices (Vegan No-Bake)
These Cookie Dough Chocolate Crispy Slices are fudgy, delicious and require no baking. They have a chocolate chunk cookie dough base topped with chocolate crispy cake mix and more cookie dough: they’re fully vegan and gluten-free.
I love Easter chocolate crispy cake nests and wanted to take them to the next level this year with these cookie dough slices. They combine my love for all things no-bake cookie dough as well as chocolate crispy cakes in one and they are so easy to make in a few steps. They require no baking, no fancy method or cooking equipment and are fully vegan and gluten-free, plus they are so fun for all the family.
Why will I love these slices?
These slices are the best:
- Rich, chocolatey and indulgent
- Cookie dough-packed and nutty
- Naturally sweet, sticky, crunchy and gooey
- Melt-in-your-mouth delicious
- Made with good-for-you ingredients
- Naturally vegan, gluten-free, egg-free and dairy-free
- Easily nut-free
- Great to make for Easter or all year round
- Require no baking
- Easy to make ahead of time
- They last well in the fridge
- A wholesome spin on a classic Easter treat
If you already love the sound of these 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 ingredients are listed with weights in the recipe card and you can see my favourites in the “shop the recipe” section below.
For the cookie dough base and eggs:
- Smooth peanut or cashew butter: I love using peanut or cashew butter but you can use almond butter or try sunflower seed butter or tahini for a nut-free option.
- Maple syrup: for sticky sweetness and you can use agave syrup, too.
- Melted coconut oil: to help the base hold shape and add texture.
- Vanilla essence: for flavour.
- Oat flour: grind your oats into a fine flour-like texture in the blender rather than buying oat flour (which is more expensive than regular oats).
- Ground almonds: this adds a lovely rich texture, and if making these nut-free, use more oat flour.
- Dark chocolate: I use the Divine Chocolate 70% bar as it is rich and smooth and delicious for this recipe but you can use other cocoa percentages or flavours of chocolate.
And for the crispy cake:
- Dark chocolate: I use the same bar as above.
- Vegan sweetened condensed milk: this is the key ingredient to make the topping rich, indulgent and slightly gooey. There are a few dairy-free alternatives available now which are great.
- Smooth peanut or cashew butter: as above.
- Cornflake cereal: or you can use puffed rice cereal or anything crunchy.
- Flaky salt: for sprinkling on top.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats are certified gluten-free. To make these nut-free, swap the peanut or cashew butter for sunflower seed butter or tahini and swap the ground almonds for oat flour. Also check your dark chocolate and sweetened condensed milk for nuts.
How do I make them?
These are easy to make in a few steps:
- Combine together all the wet ingredients for the cookie dough: until smooth.
- Add in the dry ingredients: and fold in the chocolate chunks.
- Press most of the cookie dough into the tin: and save for the rest for shaping into little eggs.
- Place in the fridge: to set.
- Melt together the chocolate, nut butter and sweetened condensed milk: until glossy.
- Fold in the cornflake cereal: and combine.
- Spoon the cornflake chocolate mix on top of the base: and press down.
- Top with the eggs: and set in the fridge.
- Remove from the tin and slice into bars or squares: and enjoy.
How long will they last?
These will keep for up to 1 week in the fridge or 1 month in the freezer in a sealed container.
What other Easter recipes can I try?
For more Easter ideas:
- Chocolate Banana Easter Speckle Cake
- Giant Chocolate Crispy Cake
- Mini Egg Peanut Butter Flourless Brownies
- Chocolate Caramel Mini Egg Slices
- Chocolate Cornflake Nest Cupcakes
Cookie Dough Chocolate Crispy Slices (Vegan No-Bake)
These Cookie Dough Chocolate Crispy Slices are fudgy, delicious and require no baking. They have a chocolate chunk cookie dough base topped with chocolate crispy cake mix and more cookie dough: they’re fully vegan and gluten-free.
Ingredients
For the Cookie Dough:
- 120g smooth runny peanut or cashew butter
- 60ml maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla essence
- 125g oat flour
- 60g ground almonds
- 40g dark chocolate, chopped small
For the Chocolate Crispy Top:
- 150g dark chocolate, chopped small
- 120g vegan sweetened condensed milk
- 60g smooth runny peanut or cashew butter
- 30g cornflake cereal
- Flaky salt
Instructions
- Line a 6-inch square tin with parchment paper. Top a small plate with parchment paper.
- For the cookie dough: whisk together the peanut butter, maple syrup, coconut oil and vanilla essence until smooth. Add in the oat flour, ground almonds and a pinch of salt and stir to a sticky cookie dough. Now fold in the dark chocolate.
- Keep 80g of cookie to one side. Press the remainder of the cookie dough into the tin to make a compact base. With the 80g of cookie dough, roll into small egg shapes and place on the small plate.
- Chill in the fridge for 1 hour, until set firm.
- For the chocolate crispy top: add the chocolate, sweetened condensed milk and peanut butter to a heatproof bowl and microwave in short bursts, stirring often, until smooth and glossy. Now fold in the cornflake cereal.
- Remove the bars from the fridge and spoon over the chocolate filling, pressing into all the corners. Arrange the cookie dough eggs on top and place back in the fridge for 1-2 hours, or until set firm.
- Remove from the tin and use a sharp, warmed knife (run the knife under hot water and wipe dry between cuts) to slice the bars into 9 squares. Sprinkle with flaky salt, if you like.
- Enjoy straight away or keep in a sealed container in the fridge for 1 wee or in the freezer for 1 month and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Cookie Dough Chocolate Crispy Slices so please let me know in the comments below and leave a star review above. If you do make this, 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 cornflake crispy cookie dough love x
p.s. this recipe was first made with Divine Chocolate but this blog post is not sponsored and all opinions are my own.
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