These raw, vegan, gluten free and refined sugar free brookies are seriously addictive!
I used peanut flour in the chocolate chip cookie dough layer and it really added a nice flavor and texture to the bars! The date and chocolate brownie layer is so sweet and truly tastes like brownie batter! These bars are great frozen as well! I like to prepare them ahead of time for the week ahead and pull them out of the freezer when a broke craving hits! AKA everyday...
For the cookie layer:
1/4 cup plus 1 tablespoon creamy natural peanut butter
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 1/4 cup peanut flour, oat flour or almond flour
1 tablespoon flax seed meal
1/2 cup dairy-free dark chocolate chips
For the brownie layer:
5-6 medjool dates, pitted
1 tablespoon water
1/2 cup raw walnuts
1 tablespoon cacao powder
Pinch kosher salt
Non-stick dairy free baking spray
Method of Preparation:
Line a loaf pan with parchment paper so it overhangs on two sides and creates handles. Spray with non-stick baking spray.
In a bowl combine the peanut butter, coconut oil, maple syrup, and vanilla; whisk to combine. Add the peanut flour, flax meal and chocolate chips and mix until thoroughly combined. Press this mixture into the bottom of the prepared pan.
Next in the bowl of a food processor combine the dates and water; pulse until the mixture turns into a paste and balls up on the blade. Add the walnuts, cacao powder and salt; pulse until thoroughly combined. If the mixture is too sticky, add another tablespoon of cacao powder.
Press the brownie mixture onto the cookie layer creating an even layer and covering the cookie layer completely. Sprinkle some mini chocolate chips, sprinkles, or coconut flakes on top of the brownie layer and press it into the top.
Refrigerate for an hour before cutting into squares.
Store in the refrigerator or freezer! ENJOY! :)