Half cookie, half brownie, and completely delicious! You’ve probably already seen this insane dessert before on the web, and if you haven’t try it yet, then it’s high time to act! Hopefully, I have THE recipe you’re looking for! These gluten free and vegan no-bake brookie bars are the perfect decadent and healthy treat everybody will love. They are made of a chewy chickpea chocolate chips cookie dough base, a creamy cashew cream layer and a rich brownie crumble topping.

Half cookie, half brownie, brookie!

If you are active on the social networks, or simply curious about the food trends, you’ve probably already seen this ultra-decadent treat popping up on your screen. Half cookie and half brownie, a brookie is basically a bar or a cookie that combines the flavors of fudgy brownie batter and chocolate chip cookie dough. In short, the two most popular treats in the world.

But to be honest, then I first heard about this new trend, I was a little skeptical. Okay, I love cookies and I like brownies. They are already delicious by themselves, so why would we want to put them both in a single treat? It took me years to finally give in to this trend, and Oh boy, I was so wrong! The combination of delicious cakey chocolate chip cookie dough and rich fudgy chocolate brownie totally makes sense, and it’s insane.

And that’s how I’ve finally created my own version of the brookie I’m sharing with you today. A vegan and gluten free no-bake version, made of a smooth chickpea cookie dough bottom, a delicious cashew cream layer and a riche brownie crumble topping.

A healthy and delicious cookie dough

When you think about brookie, you think about a buttery over-sweetened cookie dough and a rich and super heavy brownie. Okay, so I’m just going to stop you right there: these gluten free and vegan no-bake brookie bars are anything but that! Gluten free, refined sugar free and packed with natural and whole ingredients, this brookie is for sure as healthy as it is decadent.

But what makes this brookie healthy? Well, in this recipe, all the ingredients have been carefully chosen to create the best flavors and textures possible, while being nutritious and good for you. As a result, this recipe only require simple and mostly unprocessed ingredients. Unprocessed or raw food, is a food that hasn’t been modified by the action of human, in other word food in its simplest form. This includes, among other things, nuts like the cashews used in the cream or the almonds used in the crumble.

Also, to keep these brookie bars very healthy, I tried to replace sugar and oil or butter by natural ingredients. In the brownie topping, the fresh dates act like a binder to hold the crumble together, as well as a natural sweetener. The almonds from the almond meal are naturally rich in healthy fats and are amazing to bring richness, texture and a delicious nutty flavor to any preparations.

But my favorite part of this recipe is the cookie dough for sure. And not your regular cookie dough! Because this one is made of … chickpeas! Chickpeas are a very common ingredient in plant based cuisine. Beside the hummus, chickpeas can be used in many sweet and savory recipes. Not only chickpeas are extremely nutritious and an amazing source of proteins, but they have this perfect creamy texture once blended. That makes them perfect as a base to make raw vegan cookie dough. Finally a cookie dough that can really be eaten by the spoonful.

How to make your own almond meal and oat flour

I often receive messages of people asking how they can replace almond meal or oat flour because they have no more at home or can’t find it. I know that some ingredients can be very tricky to find in stores, depending on your country. For instance, I’ve never seen any oat flour in France, while it’s a pretty popular product in the USA.

But the good news is that every problem has its solution! If you can’t find at the grocery store, do it yourself! Almond meal and oat flour are very easy to make at home. All you need is almonds, oats and a food processor and a blender. Try this once and I bet you’ll never buy it again! These tricks can also save your life when you realize you’re running out of an ingredient in the middle of a recipe making.

Make your own almond meal

The almond meal you can find in grocery store is simply ground blanched almonds, or the raw almonds without their skins.

To make almond meal at home, simply mix whole blanched almonds in a food processor or in a blender until finely ground. If using a high speed blender, I recommend to use the pulse mode for more control, and avoid to end up with almond butter.

If you don’t have blanched almonds, it’s also very easy to skin whole almonds. Removing the skin gives the almonds a smooth texture and uniform white color, which is important to make a good almond meal. In addition, blanching your own almonds is more cost-effective than buying blanched almond at the grocery store.

To blanch almonds, place raw almonds into a pot of boiling water and let them boil for just one minute. Drain the almonds immediately in a strainer and rinse them under very cold water to create a heat shock and stop cooking. Then, use your fingers to squeeze each almond to remove its skin -try not to break them. Allow the almonds to cool down, and that’s it!

Make your own GF oat flour

If you’ve found that almond meal is easy to make, wait for the oat flour! To make oat flour, simply mix rolled oats in a food processor or a blender until you get a fine powder. You can also control the size of the grains depending on the purpose. To replace all-purpose flour in cakes, I recommend to ground the oats as fine as possible. For cookies, it’s ok to keep bigger grains to bring texture.

If you’re gluten free, making your own oat flour is also a great way to ensure it’s gluten free. For that, just make sure to use certified gluten free rolled oats.

More decadent raw treats you will love!

• No bake schoko-bon slices, taste like your favorite chocolate candy
• Gingerbread Cheesecake, the perfect fancy dessert for any occasion
• Caramel Chocolate Snickers ice-cream, the best dairy-free ice-cream ever
• Coconut Cookie Dough Raw bars, another twist on the cookie dough
• Raw Carrot Cake slices, the classic in its best raw and healthy version

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

No bake brookie bars

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• Author: Alice Pagès
• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 9 squares 1x
• Category: dessert
• Method: freezer
• Cuisine: Raw
• Diet: Vegan

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Description

Half cookie, half brownie, completely delicious! These gluten free and vegan no-bake brookie bars are the perfect decadent treat or dessert for any occasion. They are made of a chickpea cookie dough base, a creamy cashew cream layer and a rich brownie topping.

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Ingredients

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Cookie dough

• 1 cup drained and rinsed cooked chickpeas
• 1/4 cup smooth peanut butter
• 1 tbsp coconut flour
• 2 tbsp maple syrup 
• 1 tsp vanilla extract
• 1 pinch of salt
• 1/4 cup dark chocolate chunks

Cream

• 1/2 cup dry cashews, soaked in water
• 1/2 banana
• 1/4 cup full-fat coconut cream
• 1 tsp maple syrup
• 1 tsp melted coconut oil
• 1 pinch of salt

Brownie crumble

• 1/2 cup + 1 tbsp almond meal
• 2 tbsp oat flour (or all-purpose flour)
• 3 chopped pitted dates
• 1 tbsp cocoa powder
• 2 tsp maple syrup
• 1 tsp vanilla extract
• 1 pinch of salt

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Instructions

Cookie dough

1. Drain and rinse the cooked chickpeas. Place in a paper towel and dry off. Add chickpeas, peanut butter, coconut flour, maple syrup, vanilla and salt to a food processor and mix until a thick and smooth dough forms. 
2. Transfer the cookie dough mixture to a bowl and fold in the dark chocolate chunks.
3. Line a square 6 x 6 inch pan with parchment paper. Add the cookie dough into the prepared pan and press it in an even and compact layer, using your hands or a spatula. Smooth and flat the surface. Place in the freezer for 30 minutes to firm up. In the meantime, prepare the cream.

Cream

1. Soak the cashews in hot water for at least 2 hours to soften. Drain and rinse.
2. Add the soaked cashews, banana, coconut cream and maple syrup to a blender and blend until perfectly smooth and creamy. Then add the melted coconut oil and salt, and blend on high speed to emulsify.
3. When the cookie dough layer has firmed a little, remove from the freezer and pour the cream on top, in an even layer. Smooth the surface with a spatula. Place in freezer while you prepare the brownie crumble.

Brownie crumble

1. Add all the ingredients to a food processor, and mix until a thick and crumbly dough forms. The mixture should hold its shape when pressed between two fingers, but not too sticky. If the mixture is too dry, add a little more maple syrup. If it’s too wet, add a little more oat flour.
2. Remove the pan from the freezer and crumble the brownie dough over the whole surface, forming clusters with your fingers. Allow to chill in freezer for at least 2 hours, until firm.
3. When ready, remove the brookie from the pan. Place on a cutting board and slice into 9 equal squares. Allow to warmup at room temperature for a few minutes before serving to soften. 
4. Store the slices in an airtight container in fridge for up to 1 week, or in freezer for up to 1 month.

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Notes

1. For the cookie dough, you can replace the peanut butter by any other nut or seed butter, such as almond, cashew, sunflower or tahini.
2. It’s important to use full-fat coconut cream to get a very thick and creamy layer. I recommend to use coconut cream with the highest coconut percentage.
3. For the brownie crumble, you can make your own almond meal by processing almonds in a food processor for about a minute. You can also make your own oat flour by processing rolled oats in a food processor until finely ground.
4. I recommend to use fresh soft dates. If you can’t find soft dates, soak them in hot water for 20 minutes before using.

Recette version française

Brookie Vegan sans cuisson

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• Author: Alice Pagès
• Prep Time: 25 minutes
• Cook Time: 2 heures 30 minutes
• Total Time: 40 minute
• Yield: 9 carrés 1x
• Category: desserts
• Method: congélateur
• Cuisine: crue
• Diet: Vegan

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Description

Mi-cookie, mi-brownie, complètement decadent! Vous êtes sûr de faire carton plein avec ce brookie cru vegan et sans gluten. Il se compose d’une base façon pâte à cookie aux pois chiches et d’une crème aux noix de cajou onctueuse surmontée d’un crumble brownie.

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Ingredients

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Pâte à cookie

• 170 g de pois chiches cuits égouttés
• 60 g de beurre de cacahuète
• 10 g de farine de coco
• 50 g de sirop d’érable
• 1 c. à c. d’extrait de vanille
• 1 pincée de sel
• 30 g de chocolat noir concassé

Crème

• 70 g de noix de cajou crues, trempées dans de l’eau
• 50 g de banane
• 50 g de crème de coco
• 10 g d’huile de coco fondue
• 1 pincée de sel

Brownie

• 35 g de poudre d’amande
• 20 g de farine de flocons d’avoine
• 55 g de dattes tendres dénoyautées
• 10 g de cacao en poudre
• 20 g de sirop d’érable 
• 1 c. à c. d’extrait de vanille
• 1 pincée de sel

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Instructions

Pâte à cookie

1. Rincer, égoutter et sécher les pois chiches cuits. Mixer les pois chiches, le beurre de cacahuète, la farine de coco, le sirop d’érable, la vanille et le sel au robot mixeur jusqu’à obtenir une pâte épaisse et crémeuse.
2. Transférer la préparation dans un saladier et ajouter le chocolat noir concassé en morceaux. Mélanger pour bien l’incorporer au mélange.
3. Chemiser le fond d’un moule carré de dimensions 16×16 cm avec du papier cuisson. Verser la pâte à cookie dans le plat chemisé et repartir avec les mains ou une spatule, de façon à former une couche compacte et régulière. Placer au congélateur pour 30 minutes. Pendant ce temps, préparer la crème.

Crème

1. Tremper au préalable les noix de cajou dans de l’eau chaude pendant au moins 2 heures afin de les attendrir. Rincer et égoutter. 
2. Mixer les noix de cajou avec la banane, la crème de coco et le sirop d’érable dans un blender jusqu’à obtenir une crème parfaitement lisse et onctueuse. Ajouter l’huile de coco liquide et le sel et mixer pour emulsifier le mélange.
3. Une fois que la pâte à cookie s’est un peu raffermie, retirer le plat du congélateur et verser la crème par dessus. Lisser la surface à l’aide d’une spatule. Placer le plat au congélateur.

Brownie

1. Mélanger tous les ingrédients dans un mixeur et mixer jusqu’à obtenir une pâte compacte et granuleuse. Elle doit être suffisamment sèche pour se tenir quand on la presse entre deux doigts, sans pour autant être trop collante. Si la pâte est trop collante, ajouter un peu de farine de flocons d’avoine. Si elle est trop sèche, ajouter un peu de sirop d’érable.
2. Sortir le plat du congélateur et émietter la préparation brownie au dessus de la couche de crème, de façon à en recouvrir toute la surface. Placer de nouveau au congélateur pendant au moins 2 heures.
3. Quand le brookie a bien durci, démouler et découper en 9 carrés égaux. Sortir du congélateur et laisser réchauffer à température ambiante quelques minutes avant de servir.
4. Conserver dans une boite hermétique, 1 semaine au réfrigérateur ou jusqu’à 1 mois au congélateur.

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Notes

1. Vous pouvez remplacer le beurre de cacahuète par n’importe quel beurre d’oléagineux dans la préparation de la pâte à cookie: amande, cajou, tahin, graines de tournesol…
2. Pour une crème bien épaisse et onctueuse, je recommande fortement d’utiliser de la crème de coco entière avec la teneur en noix de coco la plus élevée possible.
3. Pour la préparation brownie, vous pouvez réaliser votre propre poudre d’amande en mixant des amandes entières. De même, réalisez votre farine de flocons d’avoine en mixant des flocons d’avoine entier jusqu’à obtenir une poudre fine.