Chocolate Chip Peanut Butter Cookie Dough Brownie Brick

Sure, there's a time and place when you want to indulge on dessert, but save that indulgence for another time. This gluten-free, vegan, and naturally-sweetened masterpiece is the creation of Michal Sierens of @michalsie. Made with our Classic Base mix, this fabulous dessert is whole grain, oil-free, and is sure to please. As Michal aptly says "dessert can be a vessel for fiber and nutrition too!"

Chocolate Chip Peanut Butter Cookie Dough Brownie Brick

1 small banana, mashed
1 cup 'Okina Classic Base muffin + bread mix
1/3 cup cacao powder
1/3 cup nut/seed milk of choice
2 cups cooked chickpeas
1/4 cup almond flour
1/4 cup oat flour
1 tbsp ground flax
1 tsp maca powder (optional)
1 tsp lucuma powder (optional)
1 tsp vanilla extract
3 tbsp natural peanut butter
1 heaped tbsp unsweetened applesauce
15 pitted medjool dates (about 3/4 cup, packed)
2 tbsp maple syrup
2 tbsp nut/seed milk of choice
1/4 cup chocolate chips
To prepare the brownie layer, mix all ingredients together into a batter. Pour the batter into a parchment-lined bread loaf pan and bake on 350° for 15-20 minutes. Let cool completely on a baking rack.

To prepare the cookie dough, combine all ingredients EXCEPT chocolate chips in a food processor and process until a smooth dough is achieved, stopping to scrape down sides as needed. When complete, fold in the chocolate chips. Spread the cookie dough mixture on top of the cooled brownie layer. If desired, drizzle with extra peanut butter, melted chocolate (@raakachocolate baking chips used here), and flaky sea salt. Ideally this should set up in the fridge for a couple of hours, if you can wait that long :)

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