I love anything you can mix in one big bowl and then press into a tin.
These cookie squares are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner.
I have used half Buckwheat flakes and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.
If your dates are dry, soak them in water for about an hour before using.
I have used a bit of Lucuma, but if you don’t have it, it’s fine without.
*Lucuma is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.
Makes 16 squares
- 1 C. Buckwheat Flakes
- 1 C. Oat flakes
- 5 tbsp. Cacao Powder
- 2 tsp. *Lucuma Powder (optional)
- 1/4 C. Vanilla Protein Powder
- 1/2 C. Peanut Butter or an nut butter
- 5 large soft Medjool dates, stones removed
- 1 tsp. Pure Vanilla Extract
- 3 tbsp. Light Agave Syrup
- 2 tbsp. Coconut Oil, melted or left in a warm place until soft.
- Sprinkles (optional)
Raw Chocolate Fudge Layer;
- 1/4 C. Raw Cocoa powder
- 1/4 C. Coconut oil, melted
- 2 tbsp. Date syrup
- 2 tbsp. Agave
Blend the Buckwheat and Oat flakes until you have flour and place in a bowl.
Add the remaining dry ingredients and mix with a wooden spoon.
In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.
If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.
Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.
Line a square dish 8″x 8″, with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.
For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.
Note: the chocolate will melt slightly if left at room temperature for a while.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.