This no-bake healthier brookie combines a soft, blondie-style choc chip cookie base with a rich, fudgy brownie layer, finished with a simple chocolate topping. It’s naturally sweetened, made with wholefood ingredients, and perfect for when you want something indulgent but nourishing.
Takes 45 minutesminutes
Serves 8
Ingredients
Blonde Choc Chip Cookie Dough Layer
150gcashew nutsabout 1 cup
60mlmaple syrup
1teaspoonpure vanilla extract
A pinch of sea salt
50gchocolate chips or cacao nibsabout ⅓ cup
Brownie Layer
120gpitted datesabout ¾ cup, packed
60galmonds or walnutsabout ½ cup
1tablespoonalmond or peanut butter
10gcocoa or cacao powderabout 2 tablespoons
½teaspoonvanilla extract
A pinch of sea salt
½teaspoonespresso powderoptional
1–2 tablespoons wateras needed to blend
Chocolate Topping
150gchocolate chipsabout 1 cup
Instructions
Make the cookie dough layer
Add the cashew nuts, maple syrup, vanilla extract and sea salt to a food processor. Blend until the mixture comes together into a soft dough. Remove to a bowl and fold through the chocolate chips or cacao nibs.
Line a plate or small tray with parchment paper. Press the cookie dough evenly onto the base, flattening it to about 1cm thick.
Make the brownie layer
Wipe out the food processor, then add the dates, almonds or walnuts, nut butter, cocoa powder, vanilla, sea salt and espresso powder (if using). Blend until thick and fudgy, adding 1–2 tablespoons of water as needed to help it come together.
Spread the brownie mixture evenly over the cookie dough layer.
Add the chocolate topping
Melt the chocolate chips gently (using a bain-marie or microwave). Pour the melted chocolate over the brownie layer and spread evenly. Sprinkle with a little sea salt if you like.
Chill and serve
Place in the fridge for around 30 minutes, or until fully set. Once firm, slice into chunks or bars and enjoy.
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