Raw Cookie Dough & Brownie Batter Bars
Ingredients
- CRUST
- 2/3 cup raw cashews
- 6 Medjool dates
- blend until sticky. you’ll only need half of this so use the rest for bliss balls
- CHOCOLATE CHIP
- 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)
- MIX WET THEN DRY IN A SMALL BOWL
- BROWNIE BATTER
- 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
- MIX WET THEN DRY IN A SMALL BOWL
- CHOCOLATE TOPPING
- 1/3 cup @santabarbarachocolate vegan chocolate
- pink sea salt to sprinkle
Preparation
MELT CHOCOLATE OVER THE STOVE, STIRRING CONSTANTLY
In an 8x8 cake pan or rectangular glass dish, press 1/2 of the crust into the pan, about 1/4 inch thick. spread the chocolate chip over half of the crust and the brownie batter over the other half, should be about 1 inch thick. spread the melty chocolate over top of both and sprinkle with pink sea salt. Freeze for at least 1 hour