Brownie Cookie Squares with Chocolate Fudge Layer

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I love anything you can mix in one big bowl and then press into a tin.

These bars 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.

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Makes 16 squares

Ingredients;

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)

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Raw Chocolate Fudge Layer;

1/4 C. Raw Cocoa powder

1/4 C. Coconut oil, melted

2 tbsp. Date syrup

2 tbsp. Honey or Agave

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Method;

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.

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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.

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Raw Chocolate with Berries and Nuts

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Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still  fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar

           

Ingredients;

1 C. Organic Grade A Dark Maple Syrup

1 C. Organic Extra Virgin Coconut Oil, melted

1 C. Organic Cacao Powder, Raw plus 2 tbsp.

1/2 tsp. Organic Pure Vanilla Extract

Dried fruits and nuts

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Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

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Not quite what you’re looking for? How about these healthy  Bounty Bars

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