Double Chocolate Chip Bars by @laurenonesi
Dry Ingredients:
2 Emmy's Organics Dark Cacao Coconut Cookies
2 scoops chocolate vegan protein
1 ¼ cups almond meal
⅓ cup blanched almond flour
⅓ cup coconut flour
¼ cup cacao powder
¼ cup coconut sugar
1 tsp baking soda
½-1 cup dairy free chocolate chips [save for the end]
Wet Ingredients:
3 open pasture eggs (or 3 flax eggs!)
¼ cup almond butter [use a thin one]
¼ cup plant milk of choice
¼ cup organic maple syrup
3 Tbs coconut oil [melted]
Topping:
6 Emmy’s Organics Dark Cacao Coconut Cookies
Prep Time: 15 Minutes
Cook Time: 20-22 Minutes
Temperature: 350 Degrees
Directions:
Preheat your oven to 350. Mix all of the dry ingredients together in a bowl & set aside. Mix all of the wet ingredients in a bowl EXCEPT for the coconut oil [since the ingredients are cold it can harden the oil]. Add the wet ingredients to the dry, THEN add the coconut oil, and mix until well combined. Fold in the chocolate chips. Coat a baking dish [I used a 9x9] with coconut oil or any organic baking spray. Dump the batter into your baking dish and by using the back of a spoon, spread it around until the whole dish is evenly filled. Crumble 6 chocolate Emmy’s cookies & spread across the top. With your hands, press the crumble topping into the batter so that it doesn’t fall off after baking! Bake for 20-22 minutes. Let them cool for 60+ minutes before cutting into them & store them in the fridge!
If You Want Fruity:
- Use vanilla protein instead of chocolate.
- Cut out the cacao powder & replace it with 1 tsp cinnamon & ½ tsp nutmeg.
- Replace the chocolate chips with any frozen berries of choice [blueberries work great].
- Use Emmy’s vanilla cookies instead of chocolate!
