Brookies | Vegan, No Bake & Gluten Free
A delicious mix of brownies and cookies made from simple whole ingredients.
Total Time10 minutes mins
Servings: 16
Author: Amanda Nicole Smith
Brownie Ingredients
- 1 cup pecans
- 1 cup coconut flour
- 1 cup medjool dates*
- 1/2 cup cacao powder
- 1/4 tsp salt
Cookie Ingredients
- 1 cup cashews
- 1 cup almond meal
- 1/4 cup cacao nibs; or chocolate chips
- 5 medjool dates*
- 1 tbsp coconut sugar; *optional not raw
- 1/2 vanilla bean; or 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Brownies
Add all the ingredients to a food processor with serrated blades or a powerful blender, manually mixing to make sure it all blends evenly. Process until the brownie mixture builds up and sticks to the walls of the food processor.
Press down brownies with your hands or a spoon into a glass dish.
Cookies
Add all the ingredients to a food processor with serrated blades or a powerful blender, manually mixing to make sure it all blends evenly. Process until the cookie batter builds up and sticks to the walls of the food processor.
Press down cookies on top of the brownies with your hands or a spoon.
Freeze for 20-30 minutes or refrigerate for an hour or so to let it firm up a bit.
*If you don't have fresh super soft dates, soak them for 10-20 minutes.
Store in refrigerator for up to 2 weeks.
Brownie Notes:
If you want less sweetness and more nuttiness, use 1/2-3/4 cups dates and add a tablespoon or two of nut butter.
If the mixture turns out dry it's probably due to non-fresh super soft dates, either add a tiny bit of water, or nut butter
Cookie Notes:
You can make your own almond meal by processing almonds in a food processor for about a minute. It only takes about 10 seconds if done in a vitamix.
*Coconut sugar gives a sweeter, more crumbly cookie. In most cookies you can distinguish a little bit of sugar crystal texture and so to make these raw vegan cookies more realistic I add a bit of coconut sugar. It also gives a nice almost brown sugar taste.