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.
Ingredients
Scale
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
Instructions
Cookie dough
- 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.
- Transfer the cookie dough mixture to a bowl and fold in the dark chocolate chunks.
- 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
- Soak the cashews in hot water for at least 2 hours to soften. Drain and rinse.
- 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.
- 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
- 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.
- 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.
- 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.
- Store the slices in an airtight container in fridge for up to 1 week, or in freezer for up to 1 month.
Notes
- For the cookie dough, you can replace the peanut butter by any other nut or seed butter, such as almond, cashew, sunflower or tahini.
- 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.
- 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.
- I recommend to use fresh soft dates. If you can’t find soft dates, soak them in hot water for 20 minutes before using.