Who doesn’t love Cookie Dough?
Who doesn’t love Brownies?
So let’s put two together and make the most delicious thing ever.
The best part is that although these look really indulgent, they are good for you! They’re Raw, Vegan, Gluten-Free, Refined Sugar-Free, and really, really, REALLY yummy.
Choc-Chunk Cookie Dough Brownies
For the Brownie layer
20g Walnuts or Pecans
100g pitted Medjool Dates
1 Tbsp Cacao Powder
pinch of Himalayan Salt, optional
Line a 10 x 15cm (approx) container or tin with baking paper for easy removal of the brownies.
Place the nuts in a food processor, process until they form a coarse nut meal. Add the remaining ingredients and process until it forms a dough. Crumble into the container or tin and press out with your fingers before pressing it down very firmly. Set aside.
For the Cookie Dough Layer
(7og) 1/2 cup Cashews
(120g) 1 cup Oats
(100g) Medjool Dates
3 Tbsp Coconut Sugar
1 Tbsp Tahini or Nut Butter
1 Tbsp Coconut Flour, optional
1/2 tsp Vanilla Bean Powder
2 Tbsp Water
25-30g Raw Chocolate, chopped
In a high-powered blender, blend the cashews into a fine nut flour taking care not to turn it into nut butter. Transfer to a bowl.
Add the oats to a high-powered blender and blend it into an oat flour.
In a food processor, add the cashew meal, oat flour, medjool dates, coconut sugar, tahini or nut butter, coconut flour, vanilla and water. Process until the dough comes together.
Add the chopped raw chocolate and mix it through the dough by pulsing just a couple of times.
Press the cookie dough onto the brownie layer.
Lift the Choc-Chunk Cookie Dough Brownies out of the container or tin and slice into squares. Store in the fridge. I loved these with a glass of creamy Cashew Milk for a little bit of cookie dunking!