Ingredients

Brownie Layer:

• 2 cups of dates- may need more or less depending on the type of dates you use
• 1/4 cup cacao powder
• pinch of salt
• 1/2 cup almond meal

Peanut Butter cookie dough layer:

• 1 cup Mayver’s Dark Roasted Smooth Peanut Butter
• 1/4 cup rice malt syrup
• 1 tsp Vanilla
• 1/4 cup almond meal
• 1/2 cup coconut flour
• 1/4 cup raw cashews
•  50g 80-90% dark chocolate

Chocolate layer:

• 150g 80-90% dark or raw chocolate

Method

1. Place all of the brownie ingredients into a food processor and blend until sticky – it can help to add the dates whilst the machine is running so it blends properly and you can stop adding once it is sticky enough!
2. Press the brownie base mixture into either a silicone muffin tray OR into a lined regular muffin tray – don’t press into a tray without lining or you won’t be able to remove them at the end
3. Set aside whilst you make the cookie dough
4. Add all peanut butter cookie dough ingredients into your food processor except the chocolate and cashews, blend until sticky
5. Add in the chocolate and cashews and pulse a few timers to chop but not blend fully
6. Press the cookie dough mixture on top of the brownie bases and set aside
7. Melt the chocolate in the microwave and spoon over the top of the cups spreading to cover the tops
8. Place into the fridge for at least an hour to set fully
9. Eat! or store in an airtight container in the fridge

A big thanks to Phoebe from @pheebsfoods for this amazing recipe!