3T.dairy-free milk of your choiceI used homemade coconut
¼c.maple syrup
1t.vanilla
¼t.sea salt
¼t.cinnamon
⅔c.oat flour
3T.cacao nibs or dark chocolate piecesoptional
CHOCOLATE LAYER:
½c.cocoa powder
¼c.maple syrup
2T.coconut oilmelted
2T.water
pinchsea salt
½t.vanilla
Instructions
Lightly oil a 7 x 5 inch glass baking dish.
Mix together the ingredients for the cookie dough layer until well combined (try to use room temperature milk or the cold liquid may seize up the coconut oil, making it a bit lumpy).
Pour the cookie dough layer into the glass dish and place into the refrigerator until slightly firm to the touch.
Mix together the ingredients for the chocolate layer until well combined.
Pour atop the cookie dough layer and spread evenly with a spatula (do this quickly so as to get a smooth, uniform layer).
Place back into the fridge (or freezer) until set.
Cut and serve!
Keep in the fridge for best serving results.
Notes
Nutrition facts are based on using unsweetened almond milk and NO cacao nibs or chocolate pieces. Weight Watchers points (new system): 6