No Bake Double Chocolate Brownie Bars
APPROXIMATE MACROS u003cstrongu003eper bar (10):u003c/strongu003eu003cbru003eu003cbru003eu003cstrongu003ecaloriesu003c/strongu003e ~390 kcalu003cbru003eu003cstrongu003eproteinu003c/strongu003e ~8.3gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e ~31gu003cbru003eu003cstrongu003efatu003c/strongu003e ~28g
Servings 9 servings
Calories 390kcal
Ingredients
- base 1 cup almond flour 1/3 cup flax meal 1/2 cup runny almond butter 1 cup medjool dates, pitted 1/2 cup cocoa powder 1 tsp vanilla paste 1/4 cup edward u0026 son's native forest coconut cream (plus 1–2 tbsp more if needed) creamy almond butter filling 1/3 cup almond butter 2 tbsp cocoa powder 2–3 tbsp maple syrup (adjust to sweetness preference) 1/3 cup edward u0026 son's native forest coconut cream 1/2 tbsp coconut oil (for a firmer set) pinch of sea salt 1/2 tsp vanilla paste topping 3/4 cup melted unsweetened chocolate chips
Instructions
- make the base: add the almond flour, flax meal, almond butter, dates, cocoa powder, vanilla paste, and coconut cream to a food processor. blend until a sticky dough forms. if needed, add an extra tablespoon or two of coconut cream to help it come together.
- press and chill: line an 8x8 pan with parchment paper and press the base mixture evenly into the pan. place in the fridge while you prepare the filling.
- make the filling: in a bowl, whisk together almond butter, cocoa powder, maple syrup, coconut cream, coconut oil, sea salt, and vanilla paste until smooth and creamy.
- add filling layer: pour the almond butter filling over the base and smooth it out with a spatula. return to the fridge or freezer for about 30 minutes, or until slightly firm.
- slice and enjoy: once set, slice into bars. melt the chocolate chips and spread the melted chocolate over the tops. return to the fridge or freezer one more time until fully set and enjoy!