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Double Layer Chocolate Cookie Bars

A chewy brownie base topped with raw chocolate chip cookie dough.
Course Dessert
Cuisine Raw
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 bars
Calories 153kcal
Author Lauren Goslin

Ingredients

  • BOTTOM CHOCOLATE LAYER:
  • ⅓ c. oats
  • ⅓ c. raw pumpkin seeds
  • ¼ t. sea salt
  • 9 Medjool dates about 5 ounces
  • 3 T. cocoa powder
  • 1 T. coconut oil melted
  • 1 t. vanilla extract
  • 1 T. water
  • TOP COOKIE LAYER:
  • 3 T. coconut oil melted
  • 2 T. milk of your choice
  • 2 T. maple syrup
  • 1 t. vanilla extract
  • ½ c. oats measured then ground into meal
  • ⅛ t. sea salt
  • 2 T. cacao nibs or chopped dark chocolate

Instructions

  • FOR THE CHOCOLATE LAYER:
  • Process the pumpkin seeds and oats until they are a meal consistency.
  • Remove the mix, and add in the dates.
  • Process the dates until they are paste-like.
  • Add back the pumpkin/oat meals, along with the cocoa, salt, coconut oil, vanilla, and water.
  • Process until well combined.
  • Press the mix into a 7 x 5 glass Pyrex dish.
  • Place in the refrigerator.
  • FOR THE COOKIE LAYER:
  • Whisk together the coconut oil, milk, maple syrup, vanilla, and stevia (if using).
  • Stir in the ground oats, salt, cinnamon, and cacao nibs or chopped chocolate.
  • Pour the 'batter' onto the chocolate layer.
  • Place in the refrigerator (or freezer) to set.
  • If you freeze them, be sure to allow about 15 minutes for de-thawing.
  • Store in the refrigerator for best taste.

Notes

Nutrition facts are based on using unsweetened almond milk and cacao nibs. Weight Watchers points (new system): 4

Nutrition

Serving: 1 | Calories: 153kcal | Carbohydrates: 18.9g | Protein: 2.7g | Fat: 8.9g | Saturated Fat: 4.4g | Polyunsaturated Fat: 4.5g | Sodium: 62mg | Fiber: 2g | Sugar: 10.8g