I mean when you start off with a brownie base, topped with a cookie dough layer, followed by a chocolate smothering THEN finished with an oaty granola crumb… It’s only going to be a bloody good result isn’t it?! These slices of deliciousness are actually pretty healthy, high in protein, vegan friendly and don’t require any baking so – a winner all round, right?!
Ingredients:
For the brownie base –
- 40g coconut flour (I used Cocofina Coconut)
- 2 scoops vegan vanilla protein powder (I used FreeSoul)
- 3 tablespoons cacao or cocoa powder (I used Funktional Foods)
- 3 tablespoons smooth nut butter (I used Pic’s peanut butter)
- 3 tablespoons maple syrup (I used Pure Maple)
- 4 tablespoons almond milk
- 1 teaspoon vanilla extract
For the cookie dough layer –
- 50g coconut flour
- 2 scoops vegan vanilla protein powder
- 3 tablespoons smooth nut butter
- 3 tablespoons maple syrup
- 4 tablespoons almond milk
- 1 teaspoon vanilla extract
- 70g dark chocolate, cut into chunks (I used Seed & Bean)
For the topping –
- 3 tablespoons smooth nut butter
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- 2 tablespoons cocoa or cacao powder
- Oat granola, to sprinkle (I used Eli’s Granola)
Get making!
- First make the brownie base: Mix together the ingredients until combined then press into a lined tin or tub evenly in a generous layer.
- Next mix together the cookie dough ingredients and carefully press this on top of the base.
- Melt the nut butter, maple syrup and coconut oil then whisk in the cacao or cocoa powder. Pour this over to cover, sprinkle over the granola then place in the freezer for 2 hours to set.
- Remove from the freezer and place in the fridge. Remove from tin, cut into bars and enjoy!
