Peanut Butter Cookie Dough Brownie Bars
No bake, high protein, gluten free, dairy free cookie dough brownie bars! These cover allll your sweet cravings, without the refined sugar either!
Ingredients
Brownie Layer
- 8 whole8 whole8 whole Medjool Dates, *soft or soaked*
- .5 cup.5 cup.5 cup Almond Flour
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- .33 cup.33 cup.33 cup Raw Cacao Powder
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Cookie Dough Layer
- .75 cup.75 cup.75 cup Creamy Peanut Butter, Or cashew butter
- .5 cup.5 cup.5 cup Vanilla Protein Powder, Or oat flour
- .25 cup.25 cup.25 cup Almond Flour
- .25 cup.25 cup.25 cup Coconut Oil, Melted
- .25 cup.25 cup.25 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .33 cup.33 cup.33 cup Dark Chocolate Chips
Ganache
- .5 cup.5 cup.5 cup Dark Chocolate
- .25 cup.25 cup.25 cup Coconut Cream, Or heavy cream
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If your dates aren't very soft then soak them in hot water for 20min + to help soften them before trying to process
- Process brownie ingredients together, then press down into 9x5 loaf pan lined with parchment paper
- Mix together cookie dough ingredients, and fold in chocolate chips
- Press overtop brownie layer
- For ganache, melt chocolate until liquid, then stir in coconut or heavy cream
- Pour overtop cookie dough layer, sprinkle with flakey salt, then place on the fridge for 1hour + (or the freezer for at least 20-25min)
- Slice and enjoy!
- These are wholesome but decadent! I originally cut into 10 squares, then halved them again to make 20 servings
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