Homemade Cookies and Cream Candy Bar (Vegan, Keto, Paleo)

A homemade cookies and cream candy bar inspired by the classic Hershey's bar, made entirely from clean ingredients. Crispy chocolate cookie wafers made with Cocoa Digestive Support Protein are crushed and set in melted Toasted Coconut Butter to create a rich, creamy, cookies-and-cream filling. Vegan, keto, paleo, gluten-free, grain-free, dairy-free, and completely sugar-free. All the 90s candy bar nostalgia, none of the corn syrup, palm oil, or artificial flavors.

Homemade Cookies and Cream Candy Bar

If you grew up in the 90s, you know exactly what a Hershey's Cookies and Cream bar is. That white chocolate base studded with crunchy chocolate cookie pieces? It was the candy bar. The one you picked at the checkout every single time.

I have not bought one in years because the ingredient list is genuinely alarming: sugar as the first ingredient, followed by vegetable oil (palm, shea, sunflower, palm kernel, and/or safflower oil), enriched wheat flour, corn syrup solids, lactose, high fructose corn syrup, PGPR, and artificial flavors. That is a lot of processing for something that is supposed to be a cookie in cream.

So I made my own version. And it is absurdly good.

How This Candy Bar Works

The concept is simple: make homemade chocolate cookie wafers, crush them up, and set them in melted Toasted Coconut Butter inside a candy bar mold. When it firms up, you have a solid, snappable candy bar with crunchy cookie pieces throughout a creamy, slightly sweet base.

The chocolate cookie wafers are made with my Cocoa Digestive Support Protein, which acts as a flour replacement and adds plant protein to every bite. Combined with red cacao powder, cinnamon, coconut oil, and water, they bake into thin, crispy, deeply chocolatey wafers that taste like a cleaner version of an Oreo cookie (without the filling).

The Toasted Coconut Butter is what replaces the white chocolate/cream base. When you melt it, it becomes smooth and pourable. When it sets in the fridge, it firms up into a solid, creamy bar with a subtle toasty, butterscotch-like sweetness. It is naturally sugar-free, nut-free, and dairy-free.

Why Toasted Coconut Butter Works as the "Cream" Base

Regular white chocolate is essentially sugar, cocoa butter, and milk powder. My Toasted Coconut Butter gives you a similar creamy, melt-in-your-mouth texture but from a single clean ingredient: organic toasted coconut. The toasting process gives it a warm, caramel-like depth that plain coconut butter does not have.

When combined with the dark, bitter chocolate cookie pieces, you get that same contrast of flavors that makes the original Hershey's bar so addictive: sweet cream + dark chocolate cookie. Except this version has zero refined sugar, zero dairy, and actual nutritional value.

Tips for the Best Cookies and Cream Bar

• Do not skip the freezer step for the cookies. The wafers need to be cold and firm before you crush them. If they are even slightly soft, they will absorb the melted coconut butter and turn into a mushy paste instead of distinct crunchy pieces.
• Vary the size of your cookie pieces. A mix of fine crumbs and larger chunks gives you the best texture, just like the real candy bar.
• Use a silicone mold for easy removal. Candy bar molds, chocolate bar molds, or even a silicone ice cube tray all work. If you do not have a mold, line a small dish with parchment paper and pour the mixture in. It will not look as pretty but it tastes exactly the same.
• Stir the coconut butter well before melting. The oil naturally separates in the jar. Include it, as it helps the bar set properly.
• Store in the fridge. The Toasted Coconut Butter softens at room temperature, so these bars need to stay cold. They are best eaten straight from the fridge.

Substitutions

• No candy bar mold: use a parchment-lined loaf pan, mini muffin tin, or ice cube tray.
• No Toasted Coconut Butter: regular coconut butter works but the flavor will be milder and less "cream-like." The toasted version is what gives it that butterscotch-y sweetness.
• Different protein powder: the Cocoa DSP is essential for the cookie wafers. It acts as the flour replacement and gives them their structure. Other protein powders have different densities and will not produce the same crispy, cookie-like result.

Dietary Information

This candy bar is vegan, keto, paleo, gluten-free, grain-free, dairy-free, soy-free, egg-free, nut-free, and refined sugar-free. The only sweetness comes from the Toasted Coconut Butter and the subtle sweetness in the Cocoa DSP (which uses coconut sugar, not artificial sweeteners). The Cocoa DSP also contains Bacillus coagulans probiotics, making this a gut-friendly treat.

Storage

Store the candy bar in the refrigerator in an airtight container for up to 7 days. It can also be frozen for up to 2 months. If frozen, let it sit at room temperature for 3 to 5 minutes before eating so the coconut butter softens just slightly.