Double Chocolate Chip Bars

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:

1. Use vanilla protein instead of chocolate.
2. Cut out the cacao powder & replace it with 1 tsp cinnamon & ½ tsp nutmeg.
3. Replace the chocolate chips with any frozen berries of choice [blueberries work great].
4. Use Emmy’s vanilla cookies instead of chocolate!