Raw Cookie Dough and Brownie Batter Bars
Ingredients
Crust
- 2/3 cup raw cashews
- 6 Medjool dates
Chocolate chip mixture
- 2 tbsp maple syrup
- 2 tbsp almond butter (I used @spreadthelove)
- 1 tbsp coconut oil
- 2/3 cup almond flour
- 1/2 tbsp ashwaghanda (optional)
- 2 tbsp vegan chocolate chips (I use @santabarbarachocolate)
Brownie batter mixture
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tbsp coconut oil
- 1/3 cup almond flour
- 1/3 cup cacao powder
- 1/2 tbsp reishi powder
- 2 tbsp vegan chocolate chips
Chocolate topping
- 1/3 cup @santabarbarachocolate vegan chocolate
- pink sea salt to sprinkle
Preparation
Blend the crust ingredients until sticky; you'll only need half, so use the rest for bliss balls.
For chocolate chip mixture, mix wet ingredients then dry in a small bowl.
For brownie batter mixture, mix wet ingredients then dry in a small bowl.
Melt chocolate for topping over the stove, stirring constantly.
In an 8x8 cake pan or rectangular glass dish, press half of the crust into the pan, about 1/4 inch thick.
Spread the chocolate chip mixture over half of the crust and the brownie batter over the other half, should be about 1 inch thick.
Spread the melted chocolate over top of both and sprinkle with pink sea salt.
Freeze for at least 1 hour.