Recipe: Healthy Raw Cookie Dough Brownies (Vegan too!)

I have been a bussssssssssssssssy busy bee this week. So busy, in fact, that I haven't had a chance to bake a thing this week... unless you can't last night's Healthy Tuna Pasta Bake.

But just because I haven't had time to bake, doesn't mean that I haven't whipped up something delicious. You see, this week we have been loving no-bake treats. Why? They take just minutes to make and I don't have to worry about getting distracted and ending up with a burnt disaster in the oven. 

These babies are all sorts of delicious. With a slightly chewy chocolate brownie base and a creaaaaaamy and delicious cookie dough topping, they're the perfect healthy snack or dessert. 

Best of all? It takes just minutes to make and you don't have to worry about waiting for one layer to set before making the other - all you have to do is chill them until firm!

Jesse is often hesitant about trying raw treats as he's not the biggest fan of dates, however, I gave him half a piece to try when I made the first batch, only to have him say "uhhh, you see I can't tell by just a small piece... I'll have to have another one... you know..... just to be sure.... and then maybe have another". 

Also known as; he loved them - and I've been making them ever since!

So let me share the recipe with you! >> 

Healthy Raw Cookie Dough Brownies Recipe makes 9-16 pieces

healthy, raw, vegan, refined sugar free, gluten free, dairy free, peanut free

For the Brownie Base:

1 cup (150g) dates (dried or medjool)

1/3 cup gluten free oats* or quinoa flakes, ground 

1/3 cup (~45g) almonds or cashews

1/4 cup (20g) cocoa powder

1 tsp vanilla extract 

1-1 1/2 tbsp water 

For the Cookie Dough Topping: 

1/2 cup (45g) gluten free oats* or quinoa flakes, ground 

3 tbsp (45g) coconut oil 

2 tbsp milk or water (milk will give you a creamier more cookie dough like taste!)

2 tsp vanilla extract 

2-3 tbsp maple syrup (if using 3 tbsp, use only 1 tbsp of milk)

Pinch of salt 

~1/3 cup chocolate chips, to top

• Grease and/or line a 6" square baking tin or baking dish/tupperware container (you can use an 8" tin, however, your pieces will be thinner)
• Add your dates to your food processor, processing on high until your dates form a clump and all of the dates are broken up. 
• Add in the rest of your brownie base ingredients, processing on high until your mixture is combined and looks crumbly. 
• Add in water, 1/2 a teaspoon at a time, adding just enough to bind your ingredients together. All of a sudden you'll see the mix go from crumbly into one big clump.
• Once your mixture is combined, press it into your prepared tin with either your fingers or a spoon (slightly dampen your fingers/spoon if it's really sticky!), ensuring that your base is spread out evenly and compacted down. 
• To make your cookie dough topping, process your oats to make your oat flour. 
• Add the rest of your cookie dough ingredients (except for your chocolate chips) into your food processor, processing on high until combined.
• Your cookie dough mixture will be quite liquidy, but don't worry! Pour it straight on top of your brownie base mixture and press your chocolate chips into the cookie dough mixture.
• Chill your Raw Cookie Dough Brownies in the fridge for 2-3 hours or until firm and then slice into pieces before serving! 
• These raw brownies are best kept in the fridge, however, they can also be frozen for longer storage and defrosted whenever you're ready to eat one! The brownies will keep in the fridge for up to a week. 

Notes:

• *Find out more about Oats on a Gluten Free Diet here. If you can't tolerate oats, be sure to substitute quinoa flakes instead.
• Cuisine Companion Instructions: If making this in the Cuisine Companion, process all ingredients on S12 with the Ultra Blade Attachment. I don't find the Cuisine Companion processes oats well so I do this in my magic bullet or Omniblend.

But tell me, how is your week going? Are you busy busy or enjoying a quieter week? 

What is your current favourite snack or dessert?