Ingredients

The following ingredients have 4 Servings
  • 2 15oz cans chickpeas (drained and rinsed (*see notes))
  • 1/2 cup sunflower seed butter ((*see notes))
  • 1 cup powdered Erythritol (or powdered sugar (*see notes))
  • Pinch of sea salt
  • 1/4 tsp baking soda ((for the cookie dough taste))
  • 5 tbsp coconut flour
  • 2 tsp vanilla extract
  • 1/3 cup dairy-free chocolate chips ((or more))
  • 4 tbsp melted cacao butter
  • 1/3 cup sunflower seed butter ((*see notes))
  • 2 1/2 tbsp maple syrup
  • 1-2 tbsp cacao powder (or cocoa powder)

Instruction

  • Make the no-bake brownie base as per the instructions in the recipe and press the dough firmly into a baking pan (lined with foil or parchment paper). My pan measures 8 1/2 x 6 inches. If you use a bigger pan the bars will be less thick. You can also leave out the brownie base completely for this recipe and just make the cookie dough layer and chocolate layer.
  • For the cookie dough layer, process chickpeas, sunflower seed butter and vanilla extract in a food processor or blender until smooth and creamy. Add all other ingredients (except the chocolate chips) and mix again. Stir in the chocolate chips with a spoon. Transfer the cookie dough mixture to the pan and put it in the freezer.
  • For the chocolate fudge layer, carefully melt the cacao butter in a water bath, add all other ingredients, stir with a whisk, and pour it onto the cookie dough layer. Put the pan in the freezer for about 60 minutes to set.
  • Cut into bars and enjoy thawed. Store leftovers in the fridge. Enjoy!