Name: Raw, No Bake Chocolate Chip Cookie Dough Brownie
Prep time: 15 min
Total time: 15 min
Ingredients: ⅓ cup pecans; ½ cup blanched almond flour; 4 tablespoons raw cacao powder; 5 medjool dates (pitted); ½ teaspoon vanilla extract; ½ tablespoon coconut oil (melted); 6 tablespoons coconut oil (melted); 3 tablespoons full fat coconut milk; 1½ teaspoon vanilla extract; 1 tablespoon raw honey (or maple syrup); 1½ cups blanched almond flour; ½ cup semisweet mini chocolate chips (dairy/soy-free brand)

Brownie:

Using a food processor or a blender grind the pecans into course meal and place it in medium bowl.
Remove pits from dates and process it in the food processor into a creamy paste.
Using your hands, mix together the pecan meal with the almond flour, cacao powder, date paste, vanilla extract and coconut oil until all ingredients are combined.
Line a 7×5-inch baking dish with parchment paper and spread the mixture until evenly distributed.

Cookie Dough:

In a large bowl, whisk together the coconut oil, coconut milk, vanilla extract and honey.
Add almond flour and mix just until all ingredients are combined. Do not over mix, then gently fold in chocolate chips.
Spread the cookie dough mixture on top of the brownie and use a piece of parchment paper to smooth the top of the cookie dough using your hands.
Refrigerate until dough is firm, approximately one hour. Keep refrigerated.

Raw, No Bake Chocolate Chip Cookie Dough Brownie