Raw Cookie Dough and Brownie Slice
Want more treats? Try our delicious Espresso Caramel & Cookie Dough Cups or our Raw Raspberry Wagon Wheel
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Prep: 10 minutes + 20 minutes
Total: 30 minutes
- 12 pitted Medjool dates (210g),30g coconut oil (2 tbsp),30ml maple syrup (2 tbsp),25g cacao powder (3 tbsp),105g oat flour (1 cup),A pinch of salt
- 35g coconut oil (2 tbsp, melted),60ml maple syrup (1/4 cup),1 tsp vanilla powder,155g oat flour (1 ½ cup),A pinch of salt,30g chocolate chopped into small pieces (we used Ombar coco mylk)
- 10g chocolate
Makes 10 slices.
Start making the brownie by mixing the dates in a blender until this forms a paste.
Add the coconut oil, maple syrup, cacao powder, oat flour and salt and blitz again until everything is completely mixed.
Get a lined tin (10cm x 20cm) and press the brownie mix down until the surface is smooth. Leave the brownie in the freezer for 5 minutes while you make your cookie dough.
Begin making the cookie dough by mixing the melted coconut oil and maple syrup together.
Add the vanilla powder, oat flour and salt and stir with a spoon until you have a dough.
Add the chopped-up chocolate and mix again. Get your brownie base from the freezer and evenly distribute the cookie dough on top and smooth out the surface.
Place the tin back in the freezer for 20 minutes.
When it’s hard it’s ready to be cut! You can make the pieces as big or as small as you want.
Chop the leftover chocolate into small pieces and sprinkle it on top of the squares. Enjoy!
Make sure to take out the slices 10 minutes before serving. Store in an air-tight container in the freezer for up to 2 weeks.