Recipes

Ingredients:

NO BAKE BROWNIE BASE-

• 200 g Pitted Dates
• 1 tsp Vanilla Extract
• 100 g Ground Flaw Seed
• 50 g Cacao Powder
• 60 g Ground Almonds
• A Pinch of Salt

COOKIE DOUGH LAYER-

• 140 g almond flour
• 80 g coconut flour
• 4 tbsp coconut oil
• 170 g sugar
• 4 tbsp coconut milk
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 2 x bags of vanilla choc chip Raw Bake cookies
• 80 g chocolate chips

CHOCOLATE GANACHE-

• 150 g Peanut Butter
• 30 g Cacao Powder
• 2 tbsp Maple Syrup
• 1 tsp Vanilla Extract
• 1 1/2 tbsp Coconut Oil (melted)

Method:

1. Blend all the dry ingredients together in a high-speed food processor, once these are blended add in the wet ingredients (dates and vanilla extract).
2. Blend together until the mixture sticks together when you squeeze it between your fingers. If the mixture is still dry, then don’t be afraid to add a few more dates or maple syrup until the mixture becomes mouldable.
3. Press the brownie base into a lined baking tray and place into the fridge to set whilst you prepare to cookie dough layer.
4. For the dough, add all of the ingredients into a food processor (except for the chocolate chips) and blitz until the mixture resembles a crumbly but sticky consistency. Then, mix in the chocolate chips with a wooden spoon.
5. Press the cookie dough layer on top of the brownie base, making sure it is all evenly spread and place back into the fridge to set for around 1 hour.
6. To make the chocolate ganache layer, melt the coconut oil over a low heat and in the peanut butter. Mix with a wooden spoon until the ingredients are combined and everything is smooth.
7. Add in the cacao powder, maple syrup and vanilla extract and mix constantly until all ingredients are well combined. The ganache should be thick enough to spread and not runny.
8. Place your ganache layer over the top of your cookie dough and leave to set, back in the fridge for around 2 hours.

Enjoy!

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Much Love,

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Evie Xx